Directions
- Make the Pretzel Crust
Preheat the oven to 400°F (200°C).
Crush the pretzels (food processor or zip-top bag).
Place pretzels in a bowl; mix with melted butter and sugar.
Press the mixture evenly into a 9×13-inch glass dish (or a smaller dish for a thicker crust).
Bake for 8–10 minutes, then let cool completely — about 1–3 hours. The crust must be fully cooled before adding the next layer.
- Prepare the Cream Cheese Layer
In a clean bowl, beat cream cheese and sugar until light and fluffy.
Fold in the Cool Whip until fully combined.
Spread the mixture evenly over the cooled crust, making sure to seal all corners and cover the entire crust completely. This prevents the gelatin from seeping down and softening the crust.
Refrigerate for several hours or overnight until firmly set.
- Make the Strawberry Gelatin Layer
In a bowl, dissolve the gelatin in 2 cups boiling water.
Allow the mixture to cool to room temperature.
Once cooled, add the sliced strawberries (and raspberries if using).
Place the bowl in the refrigerator for about 1 hour until partially set—thickened but still pourable.
Gently spoon the gelatin mixture over the chilled cream cheese layer.
Spread evenly, cover, and refrigerate for several hours until fully set.
- Serve
Cut into squares and enjoy a perfect balance of crunchy salty crust, smooth sweet cream layer, and fruity refreshing top.
A truly worth-the-wait dessert!
