4 cup Pretzels, crushed
3 Tbsp. Sugar + 1/2 cup Sugar, separated
1.5 cup Unsalted Butter, melted
8 oz. package softened Cream Cheese
1 8 oz. container Frozen Whipped Topping, thawed
1 6 oz. box Strawberry Jello or Cherry Jello
2 cups Water, boiling
1 16 oz. package Frozen Sliced Strawberries, thawed and drained
Preheat oven to 400 degrees.
Lightly grease a 9″ x 13″ glass dish. Mix together the pretzels, 3 tablespoons of the separated sugar and melted butter. Press the mixture into the bottom of the dish. Bake for approximately 10 minutes until set. Put aside to cool completely while preparing the remainder of the recipe.
In a medium bowl, beat the remaining half cup of sugar and cream cheese until smooth. Fold in the whipped topping without over-mixing. Spread the cream mixture over the cooled pretzel crust. Make sure the cream mixture all the way to the edges of the dish and completely seals the pretzel crust. This will keep the Jello from seeping down and causing a soggy crust.
Refrigerate until set, about 40 minutes.
In a medium bowl, stir together the Jello mix and boiling water. Mix in the strawberries. Over the back of a large spoon, pour this strawberry mix over the set cream cheese mixture. Refrigerate until completely chilled, at least 1 hour.