Strawberry Pretzel Dessert

Directions

1. Preheat the oven to 350°F. Line the bottom of an 8x8-inch square pan with parchment paper cut to fit the bottom only (do not bring parchment up the sides of the pan).
2. Combine the strawberry gelatin with the boiling water and stir until completely dissolved. Cool to room temperature.
3. Mix the pretzels, melted butter, and sugar. Transfer to the pan and press evenly over the bottom. Bake for 10 minutes (crust will look wet, it will harden as it cools). Cool to room temperature.
4. Beat the cream cheese with powdered sugar and vanilla on medium speed until fluffy and smooth. Add the sour cream and beat until completely incorporated. Gently fold in the whipped topping. Spread over the cooled crust, spreading to the edges to completely cover from side to side. Refrigerate for 30 minutes.
5. Hull and slice strawberries. Spread on top of the cheesecake layer. Gently pour the cooled gelatin over the cheesecake layer and refrigerate until set (at least 3-4 hours).