Strawberry Pretzel Salad

Crust

1. Preheat the oven to 350 degrees F. Lightly grease a 9×13 baking pan with nonstick cooking spray.
2. Add the crushed pretzels and granulated sugar to a medium mixing bowl. Stir until combined.
3. Pour the melted butter on top of the pretzels and stir until the butter coats the pieces.
4. Pour the crust mixture into the bottom of the prepared 9×13 pan. Firmly and evenly press the crust into the bottom of the pan.
5. Place in the preheated oven and bake for 15 minutes.

Cheesecake

1. In a large mixing bowl, add in the cream cheese. Beat using a hand mixer on medium speed until smooth. Scrape down the sides of the bowl.
2. Add in the instant pudding mix, granulated sugar, and vanilla extract. Beat on medium until incorporated. Scrape down the sides of the bowl.
3. Add in 1/2 cup of the heavy whipping cream and beat until completely combined. Scrape down the sides of the bowl.
4. Add in another 1/2 cup of heavy whipping cream and beat until combined. Scrape down the sides of the bowl.
5. Add in the remaining 3/4 cup of heavy whipping cream and beat until the mixture becomes thick and creamy, about 2 minutes.
6. Spread the cheesecake mixture on top of the pretzel crust with an angled spatula. Make sure to spread all the way to the edges so there are no holes that the jello can seep through to get to the pretzel crust.
7. Place in the fridge to chill for 30 minutes.

Jello Topping

1. Once the cheesecake mixture has chilled, add the jello and boiling water to a medium bowl. Stir until the sugar is completely dissolved.
2. Add the cold water to the mixture and stir. Check the temperature and if it’s room temperature, stir in the fresh strawberries.
3. Pour the room temperature jello slowly on top of the back of a spoon to prevent the jello from forming a hole or disturbing the cheesecake layer making the jello a milky color.
4. Carefully place in the fridge for at least 4 hours but I recommend overnight to set up completely.