Fresh Strawberry Pretzel Salad for 12

Instructions:

1. Preheat oven to 350°F (175°C).
2. Combine crushed pretzels, melted butter, and 2 tbsp sugar in a bowl until the crumbs are evenly coated.
3. Press the mixture firmly into the bottom of a 9x13 inch baking pan.
4. Bake for 8–10 minutes until the crust smells nutty and turns a mahogany-colored gold.
5. Allow the crust to cool completely.
6. Beat the softened cream cheese and 1/2 cup sugar together until smooth and devoid of lumps.
7. Gently fold in the thawed Cool Whip and vanilla extract using a spatula to maintain the aeration.
8. Spread the mixture evenly over the cooled pretzel crust, smooth the top, and refrigerate for 30 minutes to set.
9. Dissolve the strawberry gelatin in boiling water, whisking for 2 minutes until completely clear.
10. Stir in the ice-cold water.
11. Cool the gelatin to a syrupy consistency, then stir in the sliced strawberries and pour over the cream cheese layer.
12. Refrigerate for at least 4 hours until the gelatin is fully set.