Preparation Steps

• Preheat the oven to 350°F (175°C). In a medium bowl, combine crushed pretzels, melted butter, and 1/4 cup granulated sugar until evenly moistened.
• Press the pretzel mixture firmly into the bottom of a 9x13-inch baking dish to form an even crust. Bake for 8–10 minutes until set and fragrant. Remove from oven and let cool completely.
• While the crust cools, beat the softened cream cheese with 1/2 cup powdered sugar until smooth and lump-free.
• Fold in half of the thawed whipped topping into the cream cheese mixture until combined, then spread this layer evenly over the cooled pretzel crust.
• In a heatproof bowl, dissolve the strawberry gelatin in 2 cups boiling water, stirring until fully dissolved. Add 1 cup cold water and stir to combine. Chill slightly if needed but do not let it set.
• Scatter the sliced strawberries evenly over the cream cheese layer. Carefully pour the warm (but not hot) gelatin mixture over the strawberries so they are covered.
• Refrigerate the assembled dessert for at least 4 hours, preferably overnight, until the gelatin is fully set. Before serving, spread the remaining whipped topping over the top if desired.
• Slice into squares and serve chilled. Store leftovers covered in the refrigerator for up to 3 days.