Strawberry Pretzel Salad

Ingredients:

• 3 cups mini pretzels (about 180 g)
• 0.5 cups of sugar
• 110 g unsalted butter, melted
• 220 g of cream cheese at room temperature
• 1 container (220 g) frozen whipped topping, such as Cool Whip, thawed
• 1 package (180 g) strawberry jelly, such as Jell-O
• 450 g strawberries, hulled and thinly sliced

Preparation:

1. Preheat oven to 350°F (175°C). Place the pretzels, sugar, and butter in a food processor and pulse until pureed. Press into the bottom of a 9 x 13-inch (22 x 32 cm) glass baking dish and press into an even layer. Bake until set and slightly darkened, 10 minutes. Let cool slightly, about 10 minutes.
2. Meanwhile, wash the food processor, add the cream cheese, and pulse 5-6 times until softened, scraping down the sides of the bowl as needed. Transfer to a medium bowl and add the whipped topping, mixing with a spatula until smooth. Spread the filling over the cooled crust, right to the edges, so the crust is hidden. Refrigerate until completely set, about 30 minutes.
3. Bring 2 cups of water to a boil in a small saucepan. Remove from heat and add the strawberry jello mixture. Stir constantly until the gelatin dissolves, about 2 minutes. Add 2 cups of cold water and stir. Add the strawberries. Using a ladle, carefully spoon the jello mixture over the chilled cream cheese filling. Refrigerate until the jello sets, about 4 hours or overnight.
4. Cut into squares and serve the dessert cold.