Step by step

Method

4 steps

1. 1

   Heat the oven to 350°F. Mix 2 cups crushed pretzels with ¼ cup of the sugar and ¾ cup melted unsalted butter. Press firmly into a 9×13-inch dish. Bake 10 minutes until set and smelling toasty; cool completely — warm crust melts the cream layer.

2. 2

   Beat 8 oz softened cream cheese with the remaining ½ cup sugar until smooth and fluffy. Fold in 1 cup whipped topping (or 1 cup heavy cream whipped to soft peaks). Spread carefully over the cooled crust, sealing to the edges so gelatin can't seep underneath. Chill 30 minutes.

3. 3

   Dissolve 1 package (6 oz) strawberry gelatin in 2 cups boiling water. Cool to room temperature (still liquid, not set — about 20–30 minutes). Stir in 1 lb sliced fresh strawberries (or 16 oz frozen, thawed and well drained).

4. 4

   Pour the gelatin-strawberry mixture over the cream layer. Refrigerate at least 4 hours (overnight is better) until the gelatin is fully firm. Slice cold and serve. You want a crunchy-salty pretzel base under creamy filling and set strawberry gelatin — not a soggy crust or unset jiggly middle.