You'll love this fresh Strawberry Pretzel Salad baked in a casserole dish this summer. A layer of buttery pretzel cookie crust filled with cheesecake filling and fresh strawberries in jello topping. The perfect potluck dish to bring to barbecues, summer parties, and birthday parties.
Preheat oven to 350 degrees F. Lightly spray bottom of pan with baking oil spray; set aside. In a blender, place pretzels and blend/crush until very smooth. Place crushed pretzels in bowl with butter and sugar and mix until well incorporated. Press mixture into the bottom of a 9 X 13 inch pan. Bake in oven for 10 minutes. Transfer pan to a cooling rack to allow to cool faster.
In a large bowl fit with a mixer, beat softened cream cheese and sugar on medium speed until combines. Fold in whipped cream topping and mix well to combine. Cool topping in refrigerator for about 15 minutes. Spread over pretzel crust.
In a medium saucepan, bring 2 cups water to a boil. Pour in gelatin and stir until dissolved, about 2 minutes. Add strawberries with sugar syrup and stir well making sure gelatin is dissolved. Carefully pour over the top of the whipped cream mixture. Slice any whole strawberries and place them on the top if desired. Place in refrigerator for about 4 hours or until set.
Garnish top with a few freshly sliced strawberries before jello sets.