A delightful twist on the classic strawberry pretzel salad, combining sweet, salty, and creamy layers for a perfect dessert.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking of the crust.
Combine the crushed pretzels, melted butter, and granulated sugar in a mixing bowl.
Mix thoroughly to ensure the pretzels are evenly coated.
Press the mixture into the bottom of a 9x13-inch baking dish to form the crust.
Use the back of a spoon to press the crust firmly and evenly.
Bake the crust in the preheated oven for 8-10 minutes, then let it cool completely.
Cooling the crust prevents the filling from melting.
In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth.
Ensure the cream cheese is at room temperature for easier mixing.
Fold in the whipped topping gently to maintain its fluffiness.
Folding gently prevents the mixture from deflating.
Spread the cream cheese mixture evenly over the cooled crust.
Spread carefully to avoid disturbing the crust.
Dissolve the strawberry gelatin in boiling water in a bowl.
Stir until the gelatin is completely dissolved.
Stir in the frozen strawberries and let the mixture cool until slightly thickened.
Cooling helps the gelatin set faster when poured.
Pour the gelatin mixture over the cream cheese layer and spread evenly.
Pour gently to avoid mixing the layers.
Refrigerate the dessert for at least 2 hours or until fully set.
Chilling ensures the layers are firm and easy to slice.
Slice and serve your Strawberry Pretzel Delight chilled.
Use a sharp knife for clean slices and serve with a smile!
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