Ingredients:

  • 2 cups (250g) crushed hard pretzels
  • 1/2 cup (115g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 8 oz (225g) cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 tub (8 oz / 225g) whipped topping, thawed
  • 1 box (3 oz / 85g) strawberry gelatin
  • 1 cup (240ml) boiling water
  • 1 cup (240ml) ice-cold water
  • 2 cups (300g) fresh strawberries, sliced or quartered

Instructions:

  1. Preheat your oven to 350°F (175°C). Combine the finely crushed pretzels, melted butter, and sugar in a bowl until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9x13 inch baking pan.
  2. Bake the crust for 8–10 minutes until it smells nutty and looks slightly golden. Let the crust cool completely before proceeding.
  3. In a medium bowl, beat the softened cream cheese and sugar together until the mixture is smooth and free of lumps.
  4. Gently fold in the whipped topping using a rubber spatula to maintain aeration. Spread this mixture evenly over the cooled pretzel crust.
  5. Place the pan in the refrigerator for 30 minutes to set the cream layer.
  6. Dissolve the strawberry gelatin in boiling water, stirring for 2 minutes until completely clear. Stir in the ice-cold water.
  7. Gently fold in the sliced strawberries. Slowly pour the gelatin mixture over the chilled cream layer.
  8. Refrigerate for at least 4 hours, or until the top is firm to the touch.