Memorial Day Strawberry Pretzel Salad

# Needed Ingredients:

→ Pretzel Crust

01 - 2 cups salted pretzels, crushed

02 - 3/4 cup unsalted butter, melted

03 - 1/4 cup granulated sugar

→ Cream Cheese Layer

04 - 8 oz (225 g) cream cheese, softened

05 - 1 cup granulated sugar

06 - 8 oz (225 g) whipped topping (e.g., Cool Whip), thawed

→ Strawberry Layer

07 - 2 cups fresh strawberries, sliced

08 - 1 (6 oz / 170 g) package strawberry-flavored gelatin (Jell-O)

09 - 2 cups boiling water

# Directions:

01 - Preheat oven to 350°F (175°C).

02 - In a mixing bowl, combine crushed pretzels, melted butter, and 1/4 cup sugar. Mix well. Press mixture evenly into the bottom of a 9x13-inch (23x33 cm) baking dish.

03 - Bake crust for 10 minutes. Remove from oven and let cool completely.

04 - Beat softened cream cheese and 1 cup sugar together until smooth. Fold in whipped topping. Spread mixture evenly over cooled crust, ensuring you reach all edges to seal the crust.

05 - Chill the baking dish in the refrigerator for 30 minutes to set the layer.

06 - In a large bowl, dissolve strawberry gelatin in 2 cups boiling water. Allow to cool until slightly thickened but not set, about 20–30 minutes.

07 - Arrange sliced strawberries over the cream cheese layer. Gently pour cooled gelatin over the strawberries.

08 - Refrigerate for at least 4 hours, or until fully set.

09 - Slice and serve chilled.

# Expert Hints:

01 -

If you keep this recipe in your back pocket, you'll always have a dessert that gets snapped up before anything else on the table.
The blend of creamy, crunchy, and fruity is so unexpected that people ask for seconds (and the recipe) every time.

02 -

One time I left the crust just barely covered at the edge, and the gelatin seeped through, gluing the whole batch to the pan—always seal the crust with the cream cheese layer.
Waiting until the gelatin is cool but not set makes all the difference; if it's too hot, it will ruin your creamy layer.

03 -