• Preheat oven to 350 degrees.
• Butter a 9"x13" rectangle baking dish.

Crust

1. Crush pretzels in a plastic zip-top bag with a rolling pin or process in a food processor, leaving bits of pretzel chunks.
2. Mix pretzels with butter and sugars together in a medium bowl.
3. Press into the buttered casserole dish and bake for 15 minutes.
4. Remove from oven and let cool completely for about 1 hour.

Jello Topping

1. Mix jello with hot water in a large mixing bowl, stirring for 2 minutes or until jello is dissolved.
2. Stir in sliced berries and place in the refrigerator or freezer to cool.

Filling

1. Whip the cream in a large mixing bowl until soft peaks form and stir in the powdered sugar.
2. Beat the cream cheese together with the sugar in a separate large bowl until creamy.
3. Fold the whipped cream into the cream cheese mixture until well incorporated.
4. Place the cream mixture into the refrigerator to chill while the crust and strawberry topping is cooling.

Assembling The Salad

1. Assemble by spooning the filling onto the cooled crust evenly, all the way to the sides of the casserole dish.
2. Pour strawberry jello topping onto the filling, spreading evenly.
3. Refrigerate for 2 to 3 hours, then serve by cutting into 15 equal sizes.