Namely, the recipe I had did not say to drain the thawed strawberries and the additional moisture prevented the Jell-O from setting up as jiggly as I like it. Secondly, I'm not sure what to do about it, but there were some bites that were just too salty for me to enjoy (I'm not a big salt fan anyway). I will say it was devoured by my family in short order so it warrants sharing! So without further ado, here is the Jell-O Pretzel Dessert.
In a separate bowl, mix cream cheese and Splenda (or sugar) until creamy. Blend in Cool Whip. Spread over cooled pretzel crust, making sure to spread it edge-to-edge to protect the crust from any Jell-O leaks.
In a separate bowl, mix Jell-O according to directions, then add the drained strawberries, if using frozen. Refrigerate until partially set. If Jell-O is not partially set, it will leak through the cream cheese layer and make the pretzel crust soggy.
Once the Jell-O has set, pour it over the cream cheese layer and refrigerate until Jello-O is firmly set, then serve.
Original recipe from: The Girl Who Ate Everything
My 1929 Charmer,