Sweet-salty pretzel crust, creamy cheesecake layer, and fresh strawberries set in strawberry gelatin—serve chilled.
# What You'll Need:
→ 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 to room temperature)
05 - 1 cup granulated sugar
06 - 8 ounces whipped topping (thawed; e.g., Cool Whip)
→ 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 - Preheat the oven to 350°F.
02 - In a mixing bowl combine the crushed salted pretzels, melted unsalted butter, and 1/4 cup granulated sugar; stir until evenly moistened.
03 - Press the pretzel mixture firmly and evenly into the bottom of a 9x13-inch baking dish to create a compact crust.
04 - Bake the crust for 10 minutes, then remove from the oven and allow it to cool completely in the dish.
05 - Using an electric mixer or whisk, beat the softened cream cheese with 1 cup granulated sugar until smooth and free of lumps; fold in the thawed whipped topping until uniform and light.
06 - Spread the cream cheese mixture evenly over the cooled pretzel crust, ensuring the edges are sealed to prevent leakage; refrigerate for 30 minutes to firm the layer.
07 - In a heatproof bowl dissolve the strawberry gelatin packet in 2 cups boiling water, stirring until fully dissolved; allow the mixture to cool until slightly syrupy but not set, about 20–30 minutes.
08 - Arrange the sliced strawberries in an even layer over the chilled cream cheese surface.
09 - Carefully pour the cooled gelatin over the strawberries so the fruit is evenly coated; refrigerate the dish for at least 4 hours, or until the gelatin is completely set.
10 - Slice into 12 portions with a sharp knife and serve chilled.
