Jello Layer

1. In a small saucepan, boil 1 cup water. Once boiling, add the jello packet and 1 cup cold water, stir together. Remove from the heat and allow to cool slightly.

2. While jello is cooling, cut the strawberries up and then add to the jello mixture. Transfer to a separate dish and then place in the fridge until firm.

Cookie

1. Preheat oven to 350 degrees and prepare a sheet pan with parchment paper or nonstick spray.

2. In a mixer, mix the butter on medium high speed for about a minute until smooth and creamy. Add the powdered sugar, salt, and vanilla and mix again until smooth. Scrape the sides of the bowl and then add the flour one cup at a time and mix on low after each addition until just combined.  Add the crushed pretzels to the mix and then mix again on low until combined.

3. Roll dough into 1 inch balls and then place on the sheet pan. Bake for about 8 minutes or until the edges start to turn golden brown.

4. Remove from the oven and while the cookies are still warm, take a glass and press the cookie down to flatten out. Cool completely.

Cream Cheese Layer

1. In a stand mixer or with a handheld mixer, combine the cream cheese and sugar on medium high speed until smooth. Fold in the Cool whip until combined.

Assemble

1. Spread a bit of the cream cheese mixture on the top of the cookie and then sprinkle a bit of crushed pretzels on top. Then spoon a bit of the jello mixture on top of that.

*Store cookies in an airtight container in the fridge