# What You Need:
→ Pretzel crust
01 - 2 cups salted pretzels, crushed
02 - 3/4 cup unsalted butter, melted
03 - 1/4 cup granulated sugar
→ Cream cheese layer
04 - 8 ounces cream cheese, softened
05 - 1 cup granulated sugar
06 - 8 ounces whipped topping, thawed
→ Strawberry layer
07 - 2 cups fresh strawberries, hulled and sliced
08 - 1 (6-ounce) package strawberry-flavored gelatin
09 - 2 cups boiling water
# Directions:
01 - Set oven to 350°F (175°C) to heat while preparing the crust.
02 - Combine crushed salted pretzels, melted unsalted butter and 1/4 cup granulated sugar in a mixing bowl; stir until evenly moistened.
03 - Press the pretzel mixture firmly and evenly into the bottom of a 9x13-inch pan, then bake for 10 minutes. Remove and allow the crust to cool completely on a wire rack.
04 - Beat the softened cream cheese with 1 cup granulated sugar until smooth and free of lumps; gently fold in the thawed whipped topping until homogeneous and light.
05 - Spread the cream cheese mixture evenly over the cooled pretzel crust, sealing the edges to form a barrier; refrigerate for 30 minutes to firm the layer.
06 - In a heatproof bowl dissolve the 6-ounce package of strawberry gelatin in 2 cups boiling water, stirring until fully dissolved. Let the gelatin cool until slightly thickened but still pourable, about 20 to 30 minutes.
07 - Evenly distribute the hulled and sliced strawberries over the chilled cream cheese layer, covering the surface uniformly.
08 - Carefully pour the cooled, slightly thickened gelatin over the strawberries to avoid displacing them. Return the pan to the refrigerator and chill until fully set, at least 4 hours.
09 - Once firmly set, slice into 12 portions using a sharp knife warmed under hot water and dried between cuts for neat slices. Serve chilled.
