Strawberry Crunch Cheesecake Delight

2 cups crushed pretzels
1/2 cup granulated sugar
1 cup unsalted butter, melted
2 cups cream cheese, softened
3/4 cup powdered sugar
2 teaspoons vanilla extract
3 cups fresh strawberries, hulled and sliced
1 (8 oz) container whipped topping
1 (6 oz) package strawberry gelatin
2 cups boiling water

1. Preheat your oven to 350°F (175°C).

2. In a medium bowl, mix together the crushed pretzels, granulated sugar, and melted butter. Press the mixture into the bottom of a 9×13-inch baking dish to form a crust.

3. Bake the crust in the preheated oven for about 10 minutes, or until it’s lightly browned. Let it cool completely on a wire rack.

4. In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the whipped topping until well combined.

5. Spread the cream cheese mixture evenly over the cooled pretzel crust.

6. In another bowl, dissolve the strawberry gelatin in the boiling water. Stir in the sliced strawberries.

7. Carefully pour the gelatin-strawberry mixture over the cream cheese layer. Chill in the refrigerator for at least 4 hours or until the gelatin is set.

8. When ready to serve, cut into squares and enjoy the delightful layers of crunch, cream, and strawberry goodness.