Preparation

• Preheat the oven to 350 degrees F. Combine the strawberry jello with the boiling water and stir until it is dissolved.
• Place the pretzels in a food processor for 10 seconds to break them up, but not too fine.
• In a separate pan from the jello mix the ghee (or butter) with the coconut sugar and bring to a simmer. Then add in the crushed pretzels.
• Spray a 13 by 9 casserole dish with avocado oil spray. Add in the pretzel mix to the bottom and press down evenly and bake for 10 minutes.
• Allow the crust to completely cool before adding in the whipped cream. Then, in a bowl mix the cool whip with the cream cheese until smooth.
• Add the cream cheese overtop of the pretzel layer. Make sure you spread the coconut whip layer all the way to the edge of the pan so that it creates a seal and the jello does not fall through.
• Remove the stems from the strawberries and slice berries. Add the strawberries to the jello mixture and then pour over the coconut whipped cream mixture.
• Cover with clear wrap and allow to set for at least 4 hours.