Sweet-salty pretzel crust, creamy cheesecake layer, and fresh strawberries set in strawberry gelatin for summer gatherings.
# 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
05 - 1 cup granulated sugar
06 - 8 ounces whipped topping (thawed)
→ 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. Lightly grease a 9x13-inch baking dish or line it with parchment.
02 - In a medium bowl, mix crushed pretzels, melted butter and 1/4 cup granulated sugar until evenly moistened.
03 - Press the pretzel mixture firmly and evenly into the bottom of the prepared 9x13-inch baking dish and bake for 10 minutes; transfer to a wire rack and cool completely.
04 - Using an electric mixer or whisk, beat the softened cream cheese with 1 cup granulated sugar until smooth; fold in the thawed whipped topping until homogeneous.
05 - Spread the cream cheese mixture evenly over the cooled crust, sealing to the edges to create a barrier; refrigerate for 30 minutes to set.
06 - In a heatproof bowl, dissolve the strawberry gelatin in 2 cups boiling water, stirring until fully dissolved; allow the mixture to cool until slightly thickened but still pourable, about 20–30 minutes.
07 - Evenly arrange the sliced strawberries over the chilled cream cheese layer.
08 - Carefully pour the cooled, slightly thickened gelatin over the strawberries, ensuring even coverage; return to the refrigerator and chill at least 4 hours, or until fully set.
09 - Once set, slice into 12 portions and serve chilled.
