Ingredients:

  • 2 cups (160g) crushed pretzels
  • 3/4 cup (170g) unsalted butter, melted
  • 3 tbsp (38g) granulated sugar
  • 8 oz (225g) full-fat cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 8 oz (225g) whipped topping, thawed
  • 6 oz (170g) strawberry flavored gelatin powder
  • 2 cups (475ml) boiling water
  • 1 lb (450g) fresh strawberries, hulled and sliced

Instructions:

  1. Preheat oven to 350°F (175°C). Combine crushed pretzels, melted butter, and 3 tablespoons of sugar. Press firmly into a 9x13-inch baking dish.
  2. Bake the crust for 10 minutes. Remove from oven and let cool completely.
  3. In a mixing bowl, beat softened cream cheese and 1 cup of sugar until smooth. Fold in the whipped topping.
  4. Spread the cream cheese mixture over the cooled crust, ensuring it touches the edges of the pan to create a waterproof seal. Chill in the refrigerator.
  5. Whisk boiling water and strawberry gelatin until dissolved. Allow to cool at room temperature for 30-45 minutes until slightly thickened (syrupy consistency).
  6. Stir sliced strawberries into the thickened gelatin and pour carefully over the chilled cream cheese layer.
  7. Refrigerate for at least 4 hours or overnight until the gelatin is fully set.