Ingredients

• 2½ cups crushed pretzels (Five cups of whole pretzels will yield about two and a half cups once crushed.)
• 1½ cups sugar, divided in half
• ¾ cup butter, melted
• 12 ounces cream cheese, softened
• 2 teaspoons vanilla
• 12 ounces Cool Whip
• 6 ounces strawberry Jello (Two 3-ounce packages)
• 2 cups boiling water
• 3 to 4 cups fresh strawberries, sliced

Instructions

1. Preheat the oven to 350°F and lightly grease the bottom of a 9×13-inch baking dish with butter.
2. In a medium bowl, combine the crushed pretzels, ¾ cup sugar, and melted butter, stirring until evenly mixed. Press this mixture firmly into the bottom of the prepared dish. (To crush pretzels, place them in a Ziploc bag and use a rolling pin, wooden spoon, or your hands.)
3. Bake the crust for 10 minutes. Remove from the oven and allow it to cool completely.
4. In a large bowl, beat together the cream cheese, remaining ¾ cup sugar, and vanilla until smooth. Fold in the Cool Whip gently until fully incorporated.
5. Spread the cream cheese mixture evenly over the cooled crust, making sure it reaches all edges to form a seal and keep the gelatin layer from seeping through.
6. In a medium bowl, whisk the gelatin into two cups of boiling water until completely dissolved. Stir in the sliced strawberries, then refrigerate for about 15 minutes, until the mixture starts to thicken but has not fully set.
7. Slowly pour the strawberry gelatin mixture over the cream cheese layer. Cover and refrigerate for about 2 hours, or until the gelatin is fully set.
8. Cut into squares and serve.

• Crush the pretzels well so there are no large chunks remaining. A food processor can be used for a finer consistency.
• Watch the gelatin carefully while chilling—if it firms up too much, it won’t pour smoothly and may form lumps.
• For a thicker top layer, add an extra 3-ounce box of gelatin along with two additional cups of water.
• If desired, serve each portion with an extra spoonful of Cool Whip.