Strawberry Pretzel Salad in 30 Minutes

Instructions:

1. Preheat oven to 180°C (350°F). Crush the 225g of pretzels until they are the size of small peas, until you see a mix of coarse and fine crumbs. Stir in melted 170g butter and 38g sugar.
2. Press the pretzel mixture firmly into the bottom of a 9x13 inch glass baking dish, until the base is compact and even. Bake for 10 minutes until the kitchen smells like toasted nuts and the edges are golden. Let cool completely.
3. In a medium bowl, beat the 226g cream cheese and 200g sugar with an electric mixer until velvety and smooth. Gently fold in the 226g whipped topping.
4. Spread the cream cheese mixture over the completely cooled crust. Ensure the mixture is spread all the way to every millimeter of the pretzel edge to create a seal.
5. Dissolve the 170g gelatin in 475ml boiling water. Stir for at least 2 mins to ensure no crystals remain. Chill the gelatin at room temperature until it is cool to the touch but still liquid.
6. Stir the 450g of sliced strawberries into the cooled gelatin mixture until the fruit is evenly coated. Pour carefully over the cream cheese layer.
7. Refrigerate until the top is firm and jiggles as one unit.