2cupscrushed pretzelsmaybe about 4before you crush them
1 1/2sticks melted butter3/4 cup
Cream Cheese Filling
250gsoftened cream cheese
1 1/2cupswhipped cream
1 1/2tablespoonsstrawberry Jelly mix
Preheat oven to 180c. Combine and press firmly into a 25cm tart pan Bake for 10 minutes and allow to cool completely.
Beat the cream cheese and sugar until smooth. Add vanilla. Fold in the whipped cream or Cool Whip and spread into completely cooled crust.
Combine the sugar, water, and corn flour and bring to a full, rolling boil on the stove. Boil for two minutes, whisking constantly. Remove from heat. Add the Jelly and whisk until combined. Allow to cool slightly.
Arrange the berries on top of the cream cheese layer and then drizzle the Jelly mixture over the berries, trying to cover each berry.
Refrigerate at least a few hours or until the Jelly layer is firm.