Ingredients
For the crust:
- 2 cups crushed pretzels
- ¾ cup melted butter
- 3 tbsp granulated sugar
For the cream layer:
- 8 oz (225 g) cream cheese, softened
- 1 cup granulated sugar
- 8 oz (225 g) whipped topping, such as Cool Whip
For the strawberry layer:
- 2 cups boiling water
- 1 large package strawberry gelatin, about 6 oz (170 g)
- 4 cups fresh strawberries, sliced
- Optional: 1–2 tbsp sugar if the strawberries are not very sweet
Instructions
Preheat the oven to 350°F / 175°C. Mix the crushed pretzels, melted butter, and 3 tablespoons of sugar. Press firmly into the bottom of a 9×13-inch baking dish. Bake for about 10 minutes, then let the crust cool completely.
Beat the softened cream cheese with 1 cup sugar until smooth and creamy. Gently fold in the whipped topping. Spread this mixture evenly over the completely cooled crust, making sure to spread it all the way to the edges so the gelatin layer does not leak through. Refrigerate while preparing the topping.
Dissolve the strawberry gelatin in 2 cups of boiling water. Let it cool until it begins to thicken slightly but is still pourable. Stir in the sliced strawberries.
Carefully spoon or pour the strawberry mixture over the cream layer. Refrigerate for at least 4 hours, preferably overnight, until completely set.
Cut into squares and serve chilled.