Strawberry Pretzel Salad: 30 Min Total

Instructions:

1. Preheat oven to 350°F (175°C). Place pretzels in a heavy-duty zip-top bag and use a rolling pin to crush until they reach the texture of coarse breadcrumbs.
2. Stir the melted butter and 3 tablespoons of sugar into the pretzel crumbs. Press firmly into the bottom of a 9x13 inch glass baking dish and bake for 10 minutes. Let the crust cool completely.
3. In a large bowl, beat the softened cream cheese and 1 cup of sugar until smooth and aerated. Gently fold in the whipped topping until no streaks remain.
4. Using an offset spatula, spread the cream cheese mixture over the cooled crust, ensuring you seal it completely to the edges of the dish to create a waterproof barrier.
5. In a heat-proof bowl, dissolve the strawberry gelatin in 2 cups of boiling water. Let it cool to room temperature (but not set).
6. Stir the sliced fresh strawberries into the cooled gelatin. Gently pour the mixture over the cream cheese layer.
7. Refrigerate for at least 4 hours, or until the gelatin layer is firm and set.