The Bottom Crust: Layer 1

Preheat oven to 325°F

Add the crushed pretzels to a medium pot with a stick of butter and 3 tablespoons of sugar. Heat the pot over medium low heat, stirring occasionally, until the butter is completely melted.

Next, transfer the buttery pretzel mixture to a rectangle baking dish (like a 9x13) and use a spatula to spread into an even layer to cover the bottom of the baking dish.

Place into a hot oven and bake for 10 minutes then remove from the oven and allow to cool completely.

Creamy Middle: Layer 2

This step can be completed and chilled until needed or prepare after the 3rd layer has been prepared.

Add the softened cream cheese to a large mixing bowl then use an electric hand mixer on medium speed to beat the cream cheese until fluffy.

Next, add a cup of sugar then use the hand mixer to beat to combine with the cream cheese until creamed together and fluffy.

The next step is to fold in the Cool Whip with the cream cheese mixture.

The pretzel crust layer must be cool before adding the creamy layer. Portion the creamy layer over the pretzel crust and use a spatula to spread the layer evenly over the crust making sure to seal the creamy layer to the edges of the pan to prevent seeping of the top layer, which will make the crust soggy.

Top Strawberry Gelatin: Layer 3

Please note: do not follow the instructions on the box of gelatin.

Bring 2 cups of water to a boil then add the strawberry Jell-O and stir until the gelatin is dissolved. Then, carefully pour the hot Jell-O mixture into a mixing bowl and add the prepared sliced fresh strawberries to the gelatin. Place the bowl into the refrigerator and chill for 30 minutes.

Once chilled, use a large spoon or ladle to add the strawberry and Jell-O mixture on the top of the creamy middle layer. TIP: Place the baking dish on a sheet pan to making transferring it to the fridge easier.

Place the baking dish in the refrigerator and chill for 4 hours, or until the Jell-O has set.

Serving the Strawberry Pretzel Salad

When ready to serve, remove the dessert from the refrigerator and allow to stand at room temperature for 15 minutes. This will help make it easier to remove each portion of the dessert without the crust sticking to the bottom of the dish.

Serve with whipped cream and fresh strawberry for garnish, if desired.