This classic sweet/salty strawberry dessert can be enjoyed year-round since it calls for frozen strawberries.

• 2 C. pretzels, coarsely crushed
• 1 C. + 2 Tbs. sugar
• ¾ C. butter, melted
• 1 (6 oz.) package of strawberry gelatin
• 2 C. boiling water
• 2 (10 oz.) packages frozen strawberries, slight thawed
• 1 (8 oz.) package cream cheese, softened
• ½ tsp. lime zest
• ½ tsp. vanilla extract
• ½ tsp. almond extract
• 2 C. whipped topping (or whipped cream)

Preheat oven to 400 degrees. In a mixing bowl, combine pretzel bits, 2 Tbsp. sugar, and melted butter. Mix well. Pat mixture into the bottom of a 9x13 baking dish. Bake for 12 minutes. Remove from oven and cool.
 

In a large mixing bowl, combine strawberry gelatin and boiling water, stirring until the gelatin dissolves. Add strawberries. Chill in refrigerator 15-20 minutes until partially set. In a medium mixing bowl, beat together cream cheese, lime zest, remaining sugar, vanilla, and almond extract. Gently fold in whipped topping (or whipped cream). Spread mixture evenly over the pretzel crust. Pour partially set gelatin mixture over the cream cheese layer. Chill overnight. Garnish with additional whipped topping/cream and sprinkle with crushed pretzel, and if in season, fresh strawberries. Serve chilled.