This sounds gross, but it's a different take on a graham cracker crust. The salty pretzels actually add a lot!

Pretzel Jello

In gredients:

1-1/2 cups crushed pretzels
3/4 stick butter MELTED
4-1/2 Tablespoons sugar

2 - 8oz cream cheese
1 cup sugar
1 - 8oz container of Cool Whip

1 - 6oz box of Strawberry Jello
2 cups boiling water
*strawberries (if you so desire)

Preheat oven to 350 degrees.

Start making the crust by crushing the pretzels. You can do this the old skool way - i.e. rolling pion and a plastic bag - but those pretzels are sharp! And I don't mean "sharp" like they can do Calculus, I mean they are pointy - so if you want a nice chop - go for a food processor. But be forewarned, process too much...you'll get dust.

Mix up the crushed pretzels, the melted butter and the sugar.

Press the mixture into a 9x13 pan. It looks minimal, but if you spread it around, it will cover the bottom.

Beat the sugar and the cream cheese until smooth. Then fold in the Cool Whip, til everything's nicely combined.

Spread evenly on top of the pretzel crust. Make sure you get it pressed down well and all along the sides or there will be LEAKAGE with the Jello layer, which is so not pretty.

Let that set in the fridge for AT LEAST 30 minutes.

Now combine the boiling water and the Jello. You can add strawberries if you want, but I think it tastes better without. That's just me.

*scroll over for another 'crushing' option'*

Bake in the oven for only 10 minutes. Let it cool completely.

The trifecta.

Carefully pour over the cream cheese mixture and refrigerate for at least an hour or until the Jello sets. I prefer to let it go overnight.

It's a tasty jello-y summer treat!