A crisp salty pretzel crust complements the creamy marshmallow-fluff-like "white" layer, with a tangy topping of strawberries in gelatin. Much like a strawberry cheesecake, but with the surprise of pretzels!

For best results, make Strawberry Pretzel Jell-O no more than one day in advance, to preserve the crunchy texture of the pretzels. Chef Andy's household hint: Pretzels can be crushed by grinding them between two mixing bowls of different size.

Strawberry Pretzel Jell-O 
2 cups crushed pretzels (about 4 cups uncrushed, or 6 oz)
3/4 cup melted butter
1/4 cup sugar

1 8-oz tub Cool Whip non-dairy whipped topping
1/2 cup sugar
8 oz cream cheese, at room temperature
2 3-oz packages strawberry Jell-O gelatin dessert
1 16-oz package frozen sweetened sliced strawberries, partially thawed.
1 cup boiling water

Crust:
Combine pretzels, butter, and 1/4 cup sugar.  Press into 9" x 13" baking
dish and bake at 350 for 10 minutes.  Cool to room temperature, or else
it'll melt the white layer.

White Layer:
Cream together cream cheese and 1/2 cup sugar.  Fold in Cool Whip.
Spread over pretzel crust.

Red Layer:
Dissolve gelatin in boiling water.  Stir in frozen strawberries,  Chill
until partially set (about 10 minutes) and spread over white layer.

Chill until set and serve.

Special thanks to sharp-eyed reader Kathy, who spotted some errors in the recipe!
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