6ouncesstrawberry gelatin2 packages - 6 ounces total
Preheat oven to 350 degrees.
In a medium bowl, combine crushed pretzels, 3⁄4 cup sugar, and melted butter. Press into the bottom of the 9x13 pan. Bake for 10 minutes. Cool completely.
(TIP: Crush pretzels by putting them in a ziploc bag and using a rolling pin, wooden spoon, or your hands to crush them.)
In a medium bowl, add the 2 cups of boiled water to the jello and stir until jello is completely dissolved. Stir in sliced strawberries. Chill in fridge until the jello is partially set (about an hour).
In a large mixing bowl, beat the cream cheese, remaining 3⁄4 cup sugar, and the vanilla until well combined. Fold in the cool whip.
Spread the cream cheese mixture on top of the pretzel crust, making sure it completely covers the crust and touches the sides of the pan. (This will help “block” the jello from going into the crust and making it soggy.) Place in the fridge until chilled.
Carefully pour or spoon the strawberry jello over the top of the cream cheese mixture. Cover and refrigerate until the jello and dish is firm. (best is about 3-4 hours)
To crush your pretzels and easy way, place them in a Ziploc bag and use a rolling pin, wooden spoon, or your hand to crush them!
Be sure to spread the cream cheese layer all of the ways to the edges of the pretzel crust. This will keep the jello from seeping through and making the crust soggy or mushy.
When serving your strawberry pretzel salad, if you have any extra cool whip you can top each serving with an extra dollop of whip cream.
This dish is meant to be served cold so the longer it can be in the refrigerator the better. You can keep it up to 3 days in the fridge.