• The first step is to crush the pretzels for the crust. Use a wooden mallet, jar, rolling pin, or soup can to press down on the pretzels. To avoid making a mess, you can put the pretzels into a Ziploc before crushing so that they are contained. Separate out 1/4 cup of the pretzels and crush them even more finely. Store in a small airtight container or Ziploc for the topping.
  2 Cups Crushed pretzels
• Once all the pretzels are crushed, put them into a 9 x 13 baking dish and add the 2 Tbsp of sugar and melted butter. Mix together well and press it smoothly into the bottom of the dish. Bake the crust for 10 minutes at 350 degrees.
  2 Tbsp Table sugar, 1 1/4 Cups salted butter
• Then, dissolve the Jello in 2 Cups of hot water. Set the mixture aside to cool completely to room temp- it should be cool but not set!
  2 6 oz packages strawberry jello, 2 Cups hot water
• In a separate bowl, blend together 1 cup of sugar and the cream cheese.
  1 8 oz cream cheese, 1 Cup table sugar
• Prepare the homemade whipped cream and gently fold in half of the whipped cream to the cream cheese - sugar mixture. Once mixed, spread it evenly over the cooled pretzel crust.
  4 Cups homemade whipped cream
• Next, chop the strawberries and add them over the cream cheese layer.
  16 oz carton of fresh strawberries
• When the Jello mixture is cooled but not set, pour it over the chopped strawberries and refrigerate for one hour.
  2 6 oz packages strawberry jello
• Add 1 Tbsp of Confectioners sugar to the remaining whipped cream to stabilize it, and spread it evenly over the chilled strawberry layer. Top with the finely crushed pretzels and cover tightly with foil or Saran Wrap. Refrigerate overnight for best results. Cut into square and serve cold.
  4 Cups homemade whipped cream, 1/4 Cup finely crushed pretzels

Homemade Whipped Cream

• Pour the heavy cream into a bowl and using an electric hand mixer or stand mixer with a whisk attachment, mix on medium speed until soft peaks form. Then, add in the maple syrup and whip for another minute or two so that the consistency is a firm whipped cream.
  2 Cups heavy cream, 1/4 Cup pure maple syrup, 1 Tbsp confectioners sugar