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Preheat oven to 350 and place mason jars onto a baking sheet.
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Use a food processor to chop pretzels into small pieces. Add melted butter and sugar and process until mixed well.
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Spoon 2 tablespoons of crust into each mason jar. Use a pastry tart shaper to press the crust firmly into the bottom of the jars.
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Bake for 10 minutes. Remove from oven and cool completely.
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Mix cream cheese, whipped cream, white sugar and vanilla with a mixer until smooth and creamy. Spoon 3 tablespoons of filing into each jar. Smooth evenly into the jar with the back of a spoon. Refrigerate.
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Combine water and gelatin and stir for 2 minutes or until no longer grainy and all gelatin is dissolved. Stir in strawberries.
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Spoon mixture on top of cream cheese and refrigerate for 2 hours or until ready to serve.
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Makes 12 small jars.