Ingredients

Part I

• 2 cups pretzels, finely crushed
• 6 tablespoons butter, melted
• 3 tablespoons granulated sugar

Part II

• 8 ounces cream cheese, softened
• 1 cup sugar
• 10 ounces Cool Whip
• 2 tablespoons balsamic vinegar

Part III

• 6-ounce package strawberry Jell-O
• 2 cups water
• 16-ounce package frozen sliced, sweetened strawberries
• 1/2 cup basil, chiffonade, loosely packed

Assembly

Preheat oven to 350˚.
Toss crushed pretzels with melted butter, add sugar and mix well. Spread on baking sheet and bake in preheated oven for 15 minutes, stirring occasionally. Remove from oven and allow to cool completely.

Mix together cream cheese and sugar until smooth. Fold in Cool Whip.

Dissolve Jell-O in boiling water and set in refrigerator until slightly thickened, about 20 minutes. Fold in strawberries and basil.

Using individual glass cups, pipe in a small bit of cream cheese mixture in the bottom.  Pour in Jell-O and chill until firm.

Before serving, pipe top with cream cheese mixture, sprinkle toasted pretzel topping and add a sprig of basil.