Creating this dish is like crafting a love letter to those who taught me the art of cooking. Follow these steps, and you’ll have a dish that feels like home:

1. Preheat your oven to 350°F. This is the perfect time to reminisce about family gatherings while the oven warms up.
2. In a medium bowl, combine the crushed pretzels, melted butter, and 3 tablespoons of sugar. Mix well until the pretzels are fully coated.
3. Press the mixture into the bottom of a 9×13 inch baking dish, forming an even crust. Bake for 10 minutes, then let it cool completely. This crust is reminiscent of the rustic breads my grandmother used to bake.
4. In a large mixing bowl, beat the cream cheese and 1 cup of sugar until smooth. Remember the time spent perfecting my grandmother’s marinara? Patience is key here too.
5. Fold in the whipped topping, blending gently until smooth. Spread this mixture over the cooled pretzel crust, ensuring the edges are sealed to prevent the gelatin from seeping through.
6. In a separate bowl, dissolve the strawberry gelatin in boiling water. Stir in the thawed strawberries until well combined, then let it cool slightly.
7. Pour the strawberry mixture over the cream cheese layer. Refrigerate until the gelatin sets, about 3-4 hours. This is a great time to enjoy a walk along the Monterey coast with Olivia and Isabella.