# Components:
→ Pretzel crust
01 - 2 cups salted pretzels, finely 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) and position a rack in the center.
02 - Combine crushed pretzels, melted butter and 1/4 cup sugar in a bowl until evenly moistened; press the mixture firmly and evenly into the bottom of a 9x13-inch baking dish.
03 - Bake the crust for 10 minutes, then remove and allow it to cool completely to room temperature.
04 - Beat softened cream cheese with 1 cup sugar until smooth and free of lumps; fold in the thawed whipped topping gently to maintain airiness.
05 - Spread the cream cheese mixture evenly over the cooled crust, sealing to the edges to prevent gelatin seepage; smooth the surface with an offset spatula.
06 - Refrigerate the assembled crust and cream cheese layer for 30 minutes to firm the filling before adding the gelatin layer.
07 - In a heatproof bowl, dissolve the strawberry gelatin in 2 cups boiling water, stirring until fully dissolved; let the mixture cool until slightly thickened but not set, about 20 to 30 minutes.
08 - Evenly arrange the sliced strawberries over the chilled cream cheese layer, then gently pour the cooled gelatin over the fruit to cover without displacing the slices.
09 - Refrigerate the assembled dish for at least 4 hours, or until the gelatin is fully set and firm to the touch.
10 - Slice into 12 portions using a sharp knife, wiping the blade between cuts for clean edges, and serve chilled.
