Ingredients:

  • 1.5 cups crushed pretzels (170g)
  • 0.25 cup unsalted butter, melted (55g)
  • 8 oz cream cheese, softened (225g)
  • 0.75 cup plain Greek yogurt (180ml)
  • 0.5 cup granulated sugar (100g)
  • 1 tsp vanilla extract (5ml)
  • 1 package strawberry-flavored gelatin (85g)
  • 1 cup boiling water (240ml)
  • 1 cup fresh strawberries, sliced thin (150g)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the crushed pretzels and melted butter until the mixture looks like wet sand.
  3. Press the mixture firmly into the bottom of a 9x13 inch dish.
  4. Bake for 8–10 minutes until the crust smells nutty and looks slightly deepened in color.
  5. Allow the crust to cool completely before adding the next layer to prevent melting.
  6. Using a hand mixer, beat the softened cream cheese and sugar until smooth and fluffy.
  7. Gradually fold in the Greek yogurt and vanilla extract until the mixture is a consistent, pale ivory color.
  8. Spread the filling evenly over the cooled pretzel crust using a spatula, ensuring you reach all four corners.
  9. Place the dish in the refrigerator for 30 minutes to set the cream layer.
  10. Dissolve the strawberry gelatin in 1 cup of boiling water, stirring for 2 minutes until no granules remain.
  11. Let the gelatin mixture cool slightly, stir in sliced strawberries, pour over the cream layer, and refrigerate for 4 hours until set.