Ingredients:

  • 2 cups crushed pretzels
  • 0.75 cup unsalted butter, melted
  • 1.18 cups granulated sugar, divided
  • 8 oz cream cheese, softened
  • 8 oz whipped topping, thawed
  • 6 oz strawberry flavored gelatin
  • 2 cups boiling water
  • 16 oz fresh strawberries, hulled and sliced

Instructions:

  1. Preheat your oven to 350°F (175°C). Combine 2 cups crushed pretzels, 0.75 cup melted butter, and 3 tablespoons of the granulated sugar in a medium bowl.
  2. Press the pretzel mixture firmly into the bottom of a 9x13-inch glass baking dish using a flat bottomed measuring cup. <small>Note: Packing it tightly prevents the crust from floating into the cream.</small>
  3. Bake the crust for 10 minutes <strong>until the aroma is toasty and the butter is bubbling</strong>. Remove and cool completely on a wire rack.
  4. Beat the 8 oz softened cream cheese and the remaining 1 cup of sugar in a large bowl <strong>until the mixture is glossy and smooth</strong>.
  5. Gently fold in the 8 oz thawed whipped topping using a spatula. <small>Note: Folding preserves the air bubbles for a lighter texture.</small>
  6. Spread the cream cheese mixture over the cooled crust, <strong>pushing the cream all the way to the glass edges</strong> to create a waterproof seal.
  7. Dissolve 6 oz strawberry gelatin in 2 cups boiling water. Stir for 2 minutes <strong>until no granules r</strong>
  8. Add the sliced strawberries to the dissolved gelatin and let it chill for about 1.5 to 2 hours until it reaches a thick, syrupy consistency.
  9. Pour the strawberry gelatin mixture over the cream cheese layer.
  10. Refrigerate for at least 2 more hours until the top layer is completely set and firm before slicing into squares.