Strawberry Pretzel Salad: Creamy

Instructions:

1. Preheat oven to 350°F (175°C). Combine crushed pretzels, melted butter, and 1/4 cup sugar in a bowl until evenly coated.
2. Press the pretzel mixture firmly into the bottom of a 9x13 inch baking dish and bake for 10 minutes until fragrant and toasted.
3. Remove the crust from the oven and allow it to cool completely to room temperature.
4. In a large bowl, beat softened cream cheese and 1 cup sugar until smooth and devoid of lumps.
5. Gently fold in the whipped topping using a spatula to maintain airiness.
6. Spread the cream cheese mixture evenly over the cooled pretzel crust and refrigerate for 30 minutes to firm up.
7. Dissolve strawberry gelatin powder in boiling water, stirring for 2 minutes until completely clear.
8. Stir ice-cold water into the gelatin mixture.
9. Arrange sliced strawberries over the chilled cream cheese layer.
10. Slowly pour the strawberry gelatin mixture over the berries using a spoon to prevent mixing with the cream layer.
11. Refrigerate for at least 4 hours or overnight until fully set.