This layered dessert salad starts with a crushed pretzel crust, pressed into a buttery, sugar-kissed base and baked until the edges turn golden, then cooled to a firm, snackable crunch. A smooth cream cheese layer, lightened with whipped topping, seals over that crust in a thick, tangy-sweet blanket that keeps everything neatly separated. Fresh strawberry slices sit under a wobbly-set strawberry gelatin layer, so every square delivers that satisfying salty-sweet contrast between crunchy crust, creamy middle, and fruity, jiggly top. It's the kind of make-ahead potluck dish that slices clean once fully chilled and disappears fast at any gathering. With the crust built from gluten free pretzels from the start, this one is an easy, crowd-pleasing pick to bring to a gluten free table without a second thought.
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Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, stir together the crushed gluten free pretzels, 3 tbsp granulated sugar, and melted butter until the crumbs are evenly coated. Press the mixture firmly and evenly across the bottom of the prepared baking dish in a single compact layer.
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