Strawberry Pretzel Salad

Create the Cream Cheese Filling

• In a large bowl, use an electric mixer to beat the softened cream cheese and the remaining 1 cup of granulated sugar until the mixture is completely smooth and creamy, with no lumps.
• Gently fold in the thawed whipped topping with a spatula until just combined. Do not overmix.
• Carefully spread the cream cheese mixture over the completely cooled pretzel crust. It is crucial to spread the filling all the way to the edges of the dish to create a seal. This prevents the gelatin layer from seeping down and making the crust soggy.
• Place the dish in the refrigerator to chill for at least 30 minutes while you prepare the topping.

Make the Strawberry Gelatin Topping

• In a large heatproof bowl, add the strawberry gelatin mix.
• Carefully pour in the 2 cups of boiling water and stir continuously for about 2 minutes, until the gelatin powder is fully dissolved.
• Let the gelatin mixture cool at room temperature for 20-30 minutes. It should be cool to the touch but still in a liquid state before adding the fruit.
• Once cooled, gently stir in the sliced fresh strawberries.

Assemble and Chill the Salad

• Remove the chilled dish from the refrigerator.
• Slowly and carefully pour the cooled strawberry gelatin mixture over the cream cheese layer.
• Transfer the dish back to the refrigerator and chill for a minimum of 4 hours, or until the gelatin is completely firm and set. For best results, chill overnight.

Serve

• Once the dessert is fully set, cut it into 12 even squares.
• Serve cold and enjoy the combination of sweet, salty, creamy, and crunchy textures.