Source: Lisa Poulsen
2 1/2 cups pretzels (crushed fine)
3 Tbsp. brown sugar
3/4 cup [170 g] butter
1 (6 oz)[168 g] pkg instant strawberry jello
1 10 oz [280 g]. pkg. frozen strawberries
or small container (16 oz) [450 g] sliced fresh strawberries
1 ( 8 oz )[224 g] pkg cream cheese
1 cup [200 g] sugar
8 oz [224 ml]. cool whip
Combine pretzels, brown sugar, and melted butter and press into a greased 9 X 13 pan. You can use more butter if the crust isn’t sticking together and make the pretzels more crushed than I did. Bake @ 350 for 10 minutes.
Make jello according to directions and add the strawberries. Refrigerate until partially set. *If it is not set enough it will leak through your cream cheese layer and make your pretzels soggy.
Beat cream cheese and sugar until smooth. Blend in cool whip. Spread over cooled crust make sure you pread completely to the edges to create a seal so your jello doesn’t leak through. Pour jello over cream cheese layer. Refrigerate.