Strawberry Pretzel Salad

In a food processor, combine pretzels, 1/4 cup sugar, and melted butter. Pulse until evenly crushed and combined.

Press the pretzel mixture firmly into the bottom of a greased 9x13 inch baking dish.

Bake for 10 minutes, then remove from the oven and let the crust cool completely.

In a large bowl, beat the softened cream cheese and 1 cup of sugar with a hand mixer until smooth and creamy.

Gently fold the thawed whipped topping into the cream cheese mixture.

Spread the cream cheese layer evenly over the cooled pretzel crust, making sure to spread it all the way to the edges to create a seal.

In a separate bowl, dissolve the strawberry gelatin mix in boiling water, whisking until fully dissolved.

Stir in the frozen strawberries and let the mixture cool slightly until it begins to thicken but is still pourable.

Carefully pour the strawberry mixture over the cream cheese layer.

Refrigerate for at least 3-4 hours, or until the gelatin is completely set.

Slice and serve cold, with an optional dollop of whipped cream on top.