Ingredients● 2½ cups crushed pretzels
● 1½ cups sugar (divided)
● ¾ cup butter, melted
● 12 oz cream cheese, softened
● 2 teaspoons vanilla
● 12 oz Cool Whip
● 3–4 cups fresh strawberries, sliced
● 6 oz strawberry gelatin (2 packages total)
● 2 cups boiling water
Instructions1: Preheat oven to 350°F and mix crushed pretzels, ¾ cup sugar, and melted butter; press firmly into a 9×13-inch pan and bake 10 minutes, then cool completely.
2: Dissolve gelatin in 2 cups boiling water, stir until fully dissolved, then mix in sliced strawberries and refrigerate until partially set (about 1 hour).
3: Beat cream cheese, remaining ¾ cup sugar, and vanilla until smooth, then gently fold in Cool Whip.
4: Spread the cream cheese mixture evenly over the cooled pretzel crust, sealing all the way to the edges to prevent the gelatin from seeping through; chill until firm.
5: Carefully spoon the partially set strawberry gelatin over the cream cheese layer and refrigerate 3–4 hours until fully set and firm.
6: Slice and serve chilled, optionally topped with extra whipped topping.
Tips● Make sure the cream cheese layer completely covers the crust to keep it crisp.
● The longer it chills, the better it slices and tastes.
● Stores well in the fridge for up to 3 days.
