Ingredients:

  • 2 cups crushed pretzels (170g)
  • 0.75 cup unsalted butter, melted (170g)
  • 3 tablespoons granulated sugar (38g)
  • 8 oz cream cheese, softened (225g)
  • 1 cup granulated sugar (200g)
  • 8 oz whipped topping (225g)
  • 6 oz strawberry flavored gelatin (170g)
  • 2 cups boiling water (475ml)
  • 2 cups fresh strawberries, sliced (300g)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Combine crushed pretzels, melted butter, and 3 tablespoons of sugar in a bowl. Press the mixture firmly into the bottom of a 9x13 inch glass baking dish.
  3. Bake the pretzel crust for 10 minutes. Remove from the oven and let it cool completely on a wire rack to ensure crispness.
  4. In a large mixing bowl, beat the room temperature cream cheese and 1 cup of sugar until smooth and fluffy. Gently fold in the whipped topping until fully incorporated.
  5. Spread the cream cheese mixture over the cooled crust. Use an offset spatula to spread the mixture all the way to the edges of the dish, creating a waterproof seal against the glass.
  6. In a heat-proof bowl, dissolve the strawberry gelatin in 2 cups of boiling water. Allow the liquid to cool to room temperature (but not set).
  7. Stir the sliced strawberries into the cooled gelatin. Carefully pour the strawberry mixture over the cream cheese layer.
  8. Refrigerate the salad for at least 4 hours, or until the gelatin layer is firm and set before serving.