Ingredients:

  • 2 cups (200g) crushed hard pretzels
  • 1/2 cup (115g) melted unsalted butter
  • 2 tbsp (25g) granulated sugar
  • 8 oz (225g) full-fat cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 8 oz (225g) whipped topping, thawed
  • 1 box (85g) strawberry gelatin powder
  • 1 cup (240ml) boiling water
  • 1/2 cup (120ml) cold water
  • 2 cups (300g) fresh strawberries, hulled and sliced

Instructions:

  1. Pulse pretzels in a food processor until they are coarse crumbs.
  2. Stir in melted butter and 2 tablespoons of sugar until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom of a 9x13 inch baking pan and bake at 350°F (175°C) for 8-10 minutes until golden. Allow to cool completely.
  4. Beat softened cream cheese and 1 cup of sugar together until smooth.
  5. Gently fold in the thawed whipped topping using a spatula, then spread evenly over the cooled pretzel crust.
  6. Refrigerate the cream layer for 30 minutes to set the surface.
  7. Stir strawberry gelatin powder into boiling water until dissolved, then stir in the cold water.
  8. Fold in sliced strawberries and pour the mixture over the cream cheese layer.
  9. Refrigerate for at least 4 hours before slicing and serving.