Jello Pretzel Salad Strawberry for 12

Instructions:

1. Preheat oven to 350°F (175°C). Combine crushed pretzels and melted butter in a bowl until fully coated.
2. Press the pretzel mixture firmly into the bottom of a 9x13 inch baking dish.
3. Bake for 10 minutes until edges are slightly golden. Let the crust cool completely.
4. Beat softened light cream cheese and sugar together until smooth and airy.
5. Stir in the plain Greek yogurt and vanilla extract until fully incorporated.
6. Gently fold in the thawed whipped topping using a spatula and spread evenly over the cooled pretzel base.
7. Refrigerate the cream layer for 30 minutes to set.
8. Dissolve strawberry gelatin in boiling water, stirring for 2 minutes.
9. Stir in the ice-cold water and gently fold in the sliced fresh strawberries.
10. Slowly pour the gelatin mixture over the chilled cream layer.
11. Refrigerate for at least 4 hours, or overnight, until the top is firm.