1½ cups sugar (divided)
¾ cup butter (melted)
12 ounces cream cheese
2 teaspoons vanilla
12 ounces cool whip
3-4 cups fresh strawberries (sliced)
6 ounces strawberry gelatin (2 packages)
2 cups water (boiled)
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 9×13 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)