Strawberry Pretzel Salad

Preheat oven to 400°F.

For the crust, mix pretzels, butter and sugar together. Press mixture into 9×13 pan and bake for 8 minutes or until golden brown. Remove from oven and allow to cool.

For the filling, in a large bowl beat cream cheese and sugar until combined. Gently fold in the Cool Whip.

Gently spoon filling onto the pretzel crust. Use an offset spatula to spread the fill evenly over the crust. Make sure to spread the filling all the way to the edge of the pan and that there are no holes or gaps in the filling, otherwise the jello mixture will leak through to the crust and make the crust soggy.

Place the pan into the fridge to chill while making the jello layer.

For the jello layer, in a large bowl, dissolve the jello in boiling water. Set aside to cool slightly. Add sliced strawberries and carefully ladle the jello mixture over the filling. Cover with plastic wrap and place in fridge to set. Can be made the night before.

Cut into squares and enjoy!