Strawberry Pretzel Salad

Ingredients

• 2 cups finely crushed pretzels
• 3/4 cup unsalted butter, melted
• 2 tablespoons light brown sugar
• 8 ounces cream cheese
• 1 tablespoon vanilla extract
• 2/3 cup plus 2 tablespoons sugar
• 1 cup heavy whipping cream
• 6 ounces strawberry gelatin dessert mix
• 2 cups boiling water
• 20 ounces of frozen strawberries

Directions

1. Heat the oven to 400 degrees F. Combine the crushed pretzels, melted butter, and brown sugar in a medium bowl, stirring until everything is evenly coated. Pat the mixture firmly across the bottom of a 9 x 13 glass baking dish. Bake for 8-10 minutes, just until the crust holds together and picks up a little color, then let it cool all the way.
2. With a stand mixer or handheld electric mixer, beat the cream cheese, vanilla, and 2/3 cup sugar until the mixture is pale, soft, and creamy. Transfer it to a medium bowl and set it aside.
3. With a stand mixer or handheld electric mixer, beat the heavy whipping cream with 2 tablespoons of sugar until it forms peaks. Gently fold the whipped cream into the cream cheese mixture, then smooth it over the cooled crust. Chill it in the refrigerator until completely cold, about 30 minutes.
4. Pour the boiling water into a large bowl with the gelatin, stirring the whole time until the gelatin has dissolved. Let it cool a bit, about 10 minutes, then mix in the frozen strawberries. Leave the mixture to cool longer, until it starts to gel. Once it is softly set and beginning to thicken, spread it over the chilled cream cheese layer. Refrigerate for 2 hours, or until firm. Serve chilled.