Memorial Day Strawberry Pretzel Salad

# What you need:

→ Pretzel Crust

01 - 2 cups salted pretzels, crushed

02 - ¾ cup unsalted butter, melted

03 - ¼ cup granulated sugar

→ Cream Cheese Layer

04 - 8 oz (225 g) cream cheese, softened

05 - 1 cup granulated sugar

06 - 8 oz (225 g) whipped topping (e.g., Cool Whip), thawed

→ Strawberry Layer

07 - 2 cups fresh strawberries, sliced

08 - 1 (6 oz / 170 g) package strawberry-flavored gelatin (Jell-O)

09 - 2 cups boiling water

# How to Make It:

01 - Preheat oven to 350°F (175°C).

02 - In a mixing bowl, combine crushed pretzels, melted butter, and ¼ cup sugar. Mix well. Press mixture evenly into the bottom of a 9x13-inch (23x33 cm) baking dish.

03 - Bake crust for 10 minutes. Remove from oven and let cool completely.

04 - Beat softened cream cheese and 1 cup sugar together until smooth. Fold in whipped topping. Spread mixture evenly over cooled crust, ensuring you reach all edges to seal the crust.

05 - Chill the baking dish in the refrigerator for 30 minutes to set the layer.

06 - In a large bowl, dissolve strawberry gelatin in 2 cups boiling water. Allow to cool until slightly thickened but not set, about 20–30 minutes.

07 - Arrange sliced strawberries over the cream cheese layer. Gently pour cooled gelatin over the strawberries.

08 - Refrigerate for at least 4 hours, or until fully set.

09 - Slice and serve chilled.

# Expert Advice:

01 -

The crust is so delightfully salty-sweet that it outshines any standard graham base – people will ask what your secret is.
This dessert brings color and joy to every picnic spread and is surprisingly easy to assemble in advance.

02 -

If you skip sealing the crust with the cream layer, the gelatin will sneak underneath and soften the pretzels – don't ask how I know.
Letting the gelatin cool until noticeably thick prevents it from melting the cream cheese and creating a messy swirl.

03 -