I make the strawberry pretzel dessert all the time, and yes it's loved by everyone. But, that recipe posted above is the fast way to do it. I guess it would be fine for a novice in the kitchen, but the America's Test Kitchen recipe is much better. It doesn't use Jello powder.

Strawberry Pretzel Salad

INGREDIENTS

6 1/2 oz. pretzel sticks 2 1/4 cups sugar 12 Tbs unsalted butter, melted & cooled 8 oz. cream cheese 1 cup heavy cream 3 lbs. frozen strawberries, thawed (1 lb. sliced) 1/4 tsp salt 4 1/2 tsp unflavored gelatin 1/2 cup cold water

INSTRUCTIONS

1. Spray 13"x9" baking pan with vegetable spray. Pulse pretzels and 1/4 cup sugar in food processor until coarsely ground, about 15 pulses. Add melted butter and pulse until combined, about 10 pulses. Transfer pretzel mixture to prepared pan. Using bottom of measuring cup, press crumbs into bottom of pan. Bake on middle rack at 400° until crust is fragrant and beginning to brown, about 10 minutes, rotating pan halfway through baking. Place crust in the refrigerator until completely cool.

2. In mixer with whisk attachment whip cream cheese and 1/2 cup sugar on medium speed until light and fluffy, about 2 minutes. Increase speed to medium-high and, with mixer still running, slowly add cream in steady stream. Continue to whip until soft peaks form, scraping down bowl as needed, about 1 minute longer. Spread whipped cream cheese mixture evenly over cooled crust. Cover and refrigerate until set, about 30 minutes.

3. Process 2 lbs. strawberries in a food processor until pureed, about 30 seconds. Using a large spoon push mixture through fine-mesh strainer into a medium saucepan. Add remaining 1 1/2 cups sugar and salt to strawberry puree and cook over medium-high heat, whisking occasionally, until bubbles begin to appear around sides of pan and sugar is dissolved, about 5 minutes. Remove from heat.

4. Sprinkle gelatin over 1/2 cup cold water in large bowl and let sit about 5 minutes until gelatin softens. Whisk strawberry puree into gelatin. Slice remaining strawberries and stir into strawberry-gelatin mixture. Refrigerate until gelatin thickens slightly and starts to cling to sides of bowl, about 30 minutes. Carefully pour gelatin mixture evenly over whipped cream cheese layer. Refrigerate at least 4 hours to allow gelatin to set, or up to 24 hours.