To make pretzel Jell-O dessert, bake a pretzel, butter and sugar crust at 350 degrees Fahrenheit for 10 minutes, and spread 8 ounces of cream cheese, 1 cup of sugar and 8 ounces of whipped topping on the cooled crust. Top with a mixture of strawberry gelatin and strawberry chunks.
Combine 2 cups of crushed pretzels, 3/4 cup of melted butter and 2 tablespoons of sugar to create the crust. Press the mixture into an ungreased 13- by-9-inch baking pan. Allow the crust to cool completely after baking.
The creamy middle layer works best when you allow the cream cheese and whipped topping to soften at room temperature. Stir the ingredients gently until they mix together, and use a rubber spatula to spread the mixture evenly onto the pretzels. Place the pan in the refrigerator so the cream cheese mixture chills.
Dissolve a 6-ounce box of strawberry gelatin in 2 cups of hot water, stirring until the powder dissolves completely. Stir in 1 1/2 cups of cold water. Add 2 cups of fresh or thawed frozen strawberries to the gelatin. You can also use raspberry gelatin and raspberries in place of strawberries. Let the gelatin mixture chill until it is partially set.
Spread the gelatin over the cream cheese layer. Put the entire dessert in the refrigerator for two to four hours or until the gelatin sets completely.