Strawberry Pretzel Salad for 15 Slices

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Combine crushed pretzels, melted butter, and sugar in a bowl until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9x13 inch baking pan using the back of a spoon.
4. Bake for 10 minutes until the edges are mahogany-colored and smell toasted, then allow the crust to cool completely.
5. In a large bowl, beat the softened cream cheese and 1 cup of sugar until smooth and free of lumps.
6. Stir in the vanilla extract.
7. Gently fold in the whipped topping using a spatula with a 'cut and fold' motion to maintain aeration.
8. Spread the cream mixture evenly over the cooled pretzel crust and smooth the top.
9. Dissolve the strawberry gelatin in 1 cup of boiling water, stirring for 2 minutes until no granules remain.
10. Stir in the 1 cup of cold water.
11. Fold in the sliced fresh strawberries and pour the gelatin mixture over the cream layer.
12. Refrigerate for a minimum of 4 hours until the fruit layer is fully set.