2 ½cups(200g)salted pretzelsmeasured before crushing
¼cup(50g)granulated sugar
8tablespoons(112g)unsalted butter
For the filling:
8ounce(227g)package cream cheese softened
½cup(100g)granulated sugar
8ounce(227g)cool whipthawed in the fridge
Instructions
Pre-heat oven to 350 °F (177 °C). Mix strawberry Jell-O with 2 cups boiling water and stir until Jell-O mixture is completely dissolved. Set aside and let cool to room temperature.
In the meantime, crush 2 ½ cups of pretzels with a rolling pin in a plastic bag or roughly in a food processor or blender.
In a medium pan, melt 8 tablespoons of butter then add ¼ cup sugar. Stir to dissolve. Mix in crushed pretzels then transfer to a 9-inch spring form pan, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350 °F (177 °C). Set aside to cool to room temperature.
When pretzels have cooled, use a hand mixer to beat 8 ounces of cream cheese and ½ cup of sugar until fluffy.
Fold in Cool Whip until no streaks of cream cheese remain. Evenly spread mixture over cooled pretzels in the pan, spreading to the edges of the pan to create a tight seal. Refrigerate 30 minutes to set.
Hull and slice strawberries then stir into your room temperature Jell-O mix. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until Jell-O is set, about 2-4 hours.