First, preheat your oven to 350°F (175°C). This ensures the oven is at the correct temperature for baking the pretzel crust. Proper preheating is key.

In your bowl, combine the crushed pretzels, melted butter, and sugar. Mix well until the pretzels are evenly coated. This creates the salty-sweet crust.

Press the pretzel mixture firmly and evenly into the bottom of your ungreased 13×9-inch baking dish. Use your hands or the bottom of a measuring cup.

Bake the crust for 10 minutes. This gives it a chance to crisp up and set before adding the filling. Watch it closely to prevent burning.

Remove the crust from the oven and let it cool completely on a wire rack. This is important for preventing a soggy crust. Patience is important.

While the crust is cooling, prepare the filling. In your small bowl, beat together the whipped topping, softened cream cheese, and sugar until smooth and creamy. An electric mixer makes this easy.

Once the crust is completely cool, spread the cream cheese filling evenly over it. Use a spatula or offset spatula for a smooth finish. Refrigerate until chilled.

Now, prepare the topping. In your large bowl, dissolve the strawberry gelatin in the boiling water. Stir until the gelatin is completely dissolved. No lumps!

Stir in the thawed, sweetened strawberries. Mix gently to combine. This creates the vibrant strawberry layer.

Refrigerate the strawberry mixture until it’s partially set. This usually takes about 30-60 minutes. It should be thick enough to spoon over the filling without sinking in.

Carefully spoon the partially set strawberry topping over the chilled cream cheese filling. Spread it evenly to cover the entire surface. A delicate touch.

Refrigerate the assembled “salad” for at least 4-6 hours, or preferably overnight. This allows the gelatin to set completely and the flavors to meld. Time is your friend.

Cut into squares before serving. If desired, garnish with additional whipped topping and crushed pretzels. Enjoy!