1. Prepare Jell-O Base and Cool:

• In a medium bowl, add the 6 oz package of strawberry Jello powder.
• Carefully pour 2 cups of boiling water over the Jello powder. Stir continuously for about 2 minutes, or until the gelatin is completely dissolved.
• Set the bowl aside to cool completely to room temperature. (You can speed this up slightly by placing in the fridge, but don’t let it set yet).

2. Make and Bake Pretzel Crust:

• Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
• Crush the pretzels into coarse crumbs (use a food processor or place in a sealed bag and crush with a rolling pin). You should have about 2 cups of crumbs.
• In a medium saucepan, melt the 8 tablespoons (1 stick) of unsalted butter over low heat. Stir in the 1/4 cup of sugar until combined.
• Remove from heat and mix in the 2 cups of crushed pretzels until evenly coated.
• Transfer the pretzel mixture to the greased 9×13 baking pan. Use a fork or the bottom of a measuring cup to press the mixture evenly across the bottom of the pan.
• Place the pan in the preheated oven and bake for about 10 minutes, just to set the crust.
• Remove the pan from the oven and place it on a wire rack to cool completely to room temperature.

3. Make the Cream Cheese Filling:

• While the pretzel crust cools, make the filling. Ensure the cream cheese is fully softened and the whipped topping is thawed but still cool.
• In a large bowl, beat the softened cream cheese and 1/2 cup sugar together using an electric mixer (handheld or stand) until completely smooth and combined.
• Gently fold in the thawed whipped topping using a spatula until evenly incorporated and no streaks remain.

4. Layer Filling on Crust and Chill:

• Once the pretzel crust is completely cool, spread the cream cheese mixture evenly over the crust. Make sure to spread it carefully all the way to the edges of the pan to create a seal – this prevents the Jell-O from seeping down and making the crust soggy.
• Place the pan in the refrigerator and chill for at least 30 minutes to allow the cream cheese layer to firm up slightly.

5. Prepare Jell-O Topping and Layer:

• Once the cream cheese layer is chilled and the Jell-O mixture (from step 1) is fully at room temperature (not warm!), gently stir the sliced fresh strawberries into the Jell-O mixture.
• Carefully pour or spoon the strawberry-Jell-O mixture evenly over the chilled cream cheese layer.

6. Chill Until Set:

• Place the pan back in the refrigerator. Chill for about 2-3 hours, or until the Jell-O topping is completely set and firm.

7. Serve:

• Cut the chilled Strawberry Pretzel Salad into squares.
• Serve cold. Enjoy!