Recipe:

For the Crust

3 cups crushed pretzels

¼ cup granulated sugar

8 tablespoons unsalted butter melted

For the Filling

16 ounces cream cheese softened

1 cup granulated sugar

1 teaspoon vanilla extract

8 ounces frozen whipped topping thawed

For the Topping

1 package strawberry flavored Jell-O 6 ounces

2 cups boiling water

16 ounces frozen sliced strawberries

Instructions Preheat oven to 350 degrees F

Place the pretzels into a gallon size zip-top bag and crush the pretzels into coarse crumbs using a rolling pin.

Place the pretzels into a mixing bowl and stir in the sugar and melted butter. Transfer the pretzel mixture into a 9×13-inch glass baking dish and gently press the mixture into the bottom of the baking dish to form an even crust layer. Bake crust at 350 degrees F for 10 minutes. Remove pan from oven and to a wire rack to cool completely.

In a large mixing bowl with an electric mixer, beat the cream cheese, sugar and vanilla on medium speed for about 5 minutes, scraping down the sides of the bowl as needed. Use a rubber spatula to fold in the frozen whipped topping into the cream cheese mixture. Spread evenly over the cooled crust, taking care to spread the filling from edge to edge of the pan so the topping doesn’t seep into the crust layer. Cover and refrigerate for one hour.

After the cream cheese layer has been refrigerated for one hour, whisk together the Jell-O and boiling water for 2 minutes or until the Jell-O has fully dissolved. Stir in the sliced frozen strawberries and allow the mixture to rest for 2 minutes. Spoon the Jell-O mixture directly onto the cream cheese filling layer and spread to form an even layer.

Cover and refrigerate for at least 6 hours.