Ingredients:

  • 2 cups hard pretzels, crushed into coarse crumbs (approx. 160g)
  • 0.75 cup unsalted butter, melted (170g)
  • 3 tbsp granulated white sugar (38g)
  • 8 oz full-fat brick cream cheese, softened (225g)
  • 1 cup granulated white sugar (200g)
  • 8 oz whipped topping, thawed (225g)
  • 6 oz strawberry-flavored gelatin (170g)
  • 2 cups boiling water (475ml)
  • 2 cups fresh strawberries, hulled and sliced (300g)

Instructions:

  1. Preheat your oven to 350°F (175°C). Pulse the pretzels in a food processor or crush with a rolling pin until they are the size of small peas.
  2. Stir the crushed pretzels with 170g melted butter and 3 tablespoons of sugar. Press the mixture firmly into the bottom of a 9x13-inch glass baking dish.
  3. Bake the crust for 10 minutes until fragrant. Remove from oven and let it cool completely to room temperature to ensure the crust remains crisp.
  4. In a large bowl, beat the softened cream cheese and 1 cup of sugar until smooth and aerated. Gently fold in the whipped topping until well combined.
  5. Spread the filling over the cooled crust using an offset spatula. Ensure the filling touches all edges of the dish to create a waterproof seal.
  6. Dissolve the strawberry gelatin in 2 cups of boiling water. Stir in the sliced strawberries and let the mixture sit for 30-45 minutes to cool slightly.
  7. Carefully pour the strawberry mixture over the cream cheese layer. Refrigerate for at least 4 hours or until the gelatin is completely set.