1 1/2 cups crushed pretzels
3/4 cup butter, melted
2 tablespoons sugar
1 tablespoon ground cinnamon
1 1/2 pounds strawberries, halved
2 cups water, boiling
1 (8 oz) package of cream cheese, softened
1 (6 oz) package of strawberry Jello
1 8-oz tub of whipped topping
3/4 cup sugar
Preheat oven to 400ºF, and grease a 13×9-inch baking dish with nonstick spray.
In a medium bowl, combine pretzels, sugar, and cinnamon. Stir in melted butter, and mix thoroughly.
Transfer pretzel mixture to baking dish, and gently press into an even layer. Bake crust for 8-10 minutes, then set aside to let cool.
In a large bowl, cream together cream cheese and sugar, then gently fold in whipped topping.
Spread mixture over cooled crust, then refrigerate 1 hour, or until set.
In a large bowl, combine Jello packet with boiling water and stir thoroughly until completely dissolved. Let cool to room temperature.
Top the cream cheese layer of the cake with strawberry pieces, then gently pour gelatin over cream cheese layer.
Refrigerate until set, 2-3 hours
Serve chilled, and enjoy!