Ingredients:
6 oz strawberry Jell-O
2 c boiling water
2 1/2 c salted pretzels, (measured before crushing)
1/4 c granulated sugar
8 T unsalted butter
8 oz package cream cheese, softened
1/2 c granulated sugar
8 oz cool whip, thawed in the fridge
1 lb fresh strawberries, hulled and sliced
Instructions:
1. Pre-heat oven to 350. Combine strawberry Jell-O with 2 c boiling water and stir until completely dissolved. Set aside to cool to room temperature.
2. Crush 2 1/2 c pretzels in a sturdy ziploc bag, using a rolling pin.
3. In a medium sauce pan, melt 8 T butter then add 1/4 c sugar and stir. Mix in crushed pretzels. Transfer to a 13 X 9 gladd casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350, then cool to room temp.
4. When pretzels have cooled, use an electric hand mixer to beat 8 oz cream cheese and 1/2 c sugar on med/high speed until fluffy and white. Fold in 8 oz Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min.
5. Hull and slice 1 lb strawberries then stir into your room temperature Jell-O. Pour and spread strawberry Jell-O mixture evenly over your cooled cream cheese layer and refrigerate until Jell-O is set (2-4 hours).