Step 1: Make the Pretzel Crust
Preheat your oven to 350°F (175°C).
Crush pretzels into small crumbs using a food processor or by placing them in a ziplock bag and rolling with a rolling pin.
In a mixing bowl, combine crushed pretzels, melted butter, and sugar. Stir until fully coated.
Press mixture firmly into the bottom of a 9×13-inch baking dish to form a crust.
Bake for 10 minutes, then remove and let cool completely.
Tip: Make sure the crust cools before adding the cream cheese layer to prevent sogginess.
Step 2: Prepare the Cream Cheese Layer
In a medium bowl, beat softened cream cheese with sugar until smooth and creamy.
Gently fold in the whipped topping until evenly combined.
Spread this mixture evenly over the cooled pretzel crust, making sure it fully covers the edges to create a seal.
This step is crucial to prevent the gelatin layer from seeping down into the crust.
Chill in the refrigerator for at least 30 minutes before adding the strawberry layer.
Step 3: Make the Strawberry Topping
In a large bowl, dissolve strawberry gelatin in 2 cups boiling water. Stir until fully dissolved.
Add 2 cups cold water, mix well, and let the mixture cool slightly.
Stir in sliced fresh strawberries.
Gently pour this mixture over the chilled cream cheese layer.
Cover with plastic wrap and refrigerate for at least 4 hours (or overnight) until firm.
Step 4: Serve and Enjoy!
Once set, slice into squares or rectangles and serve chilled. Each bite delivers a burst of strawberry sweetness, creamy richness, and that signature salty pretzel crunch.
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