Step 1

Preheat oven to 350°F. Set out a 9 x 13 inch baking dish and a mixing bowl. Grease the baking dish and set aside. In the bowl, mix the strawberry jello with 2 cups boiling water, stirring until completely dissolved. Set aside to cool to room temperature.

Step 2

Meanwhile, crush enough pretzels to fill 2 cups. You can chop them, place them in a zip bag and beat them with a rolling pin, to quickly pulse them in a food processor. Then chop the pecans.

Step 3

Place the crushed pretzels, chopped pecans, ¼ cup + 1 tb sugar in the baking dish. Pour the melted butter over the top, then toss well to coat the pretzels. Press the pretzel mixture into a tight even layer and bake for 10 minutes.

Step 4

Set out a clean mixing bowl. Use an electric hand mixer to beat the cream cheese with the remaining ½ cup sugar, until light and fluffy. Gently fold in whipped topping until completely smooth and even. Set aside.

Step 5

Trim the tops off the strawberries, then thinly slice. Separate out one-third of the strawberry slices and finely dice (to fill in the cracks.) Then mix all the berries together.

Step 6

Once the pretzel layer has cooled to room temperature, spread the cream cheese filling over it, in an even layer. Spoon the fresh sliced (and diced) strawberries evenly over the cream layer.

Step 7

Pour the cooled strawberry jello mixture over the fresh strawberry layer. YOU DO NOT HAVE TO USE IT ALL. I usually pour about three-quarters of the liquid jello over the berries, so they are all completely coated in jello, but not floating in it. This creates a better berry-to-jello ratio, in my humble opinion. (It’s a matter of personal preference, so use as much of the jello as you like.)

Step 8

Refrigerate until the jello is set, usually 2-3 hours. Cut and serve cold.