Ingredients:

• 6 oz strawberry Jell-o

• 2 cups boiling water

• 2 ½ cups salted pretzels (measured before crushing)

• ¼ cup granulated sugar

• 8 Tbsp unsalted butter

• 8 oz package cream cheese softened

• 1/2 cup granulated sugar

• 8 oz cool whip thawed in the fridge

• 1 lb. fresh strawberries hulled and sliced

Preparation:

1. Pre-heat oven to 350°F. Combine strawberry Jell-o with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.

2. Crush 2 ½ cups pretzels in a sturdy ziploc bag, using a rolling pin.

3. In a medium sauce pan, melt 8 Tbsp butter then add ¼ cup sugar and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp.

4. When pretzels have cooled, use an electric hand mixer to beat 8 oz cream cheese and ½ cup sugar on med/high speed until fluffy and white. Fold in 8 oz Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min.

5. Hull and slice 1 lb. strawberries then stir into your room temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).