Jiggle Fluff Pie

Strawberry and chocolate jiggle-fluff pie
Sunny Anderson

INGREDIENTS

• 2 cups salted pretzels, lightly broken
• 2 sticks unsalted butter, melted
• 7 tablespoons granulated sugar
• 8 ounces cream cheese, at room temperature
• 1/4 cup powdered sugar
• 3 tablespoons cocoa powder
• 4 cups heavy cream, chilled and divided
• 1 teaspoon vanilla extract
• Salt
• 2 cups pineapple juice
• 1 6-ounce box strawberry-flavored powdered gelatin mix
• 2 cups frozen chopped strawberries, thawed
• 1-ounce piece semisweet chocolate bar, for shaving

DIRECTIONS

Preheat the oven to 400 degrees Fahrenheit.

In a 13-by-9 inch pan, add the pretzels, butter and 2 tablespoons sugar. Stir to combine. Press mixture into the bottom of the pan and bake eight to 10 minutes. Remove from the oven and set aside to cool.

In a stand mixer or a medium bowl, add the cream cheese, 2 tablespoons sugar, powdered sugar and cocoa powder, and beat until well blended. In a clean bowl, combine 2 cups of the heavy cream, vanilla, 1 tablespoon sugar, and a pinch of salt and beat until soft peaks form. Gently fold the whipped cream into cream cheese mixture and spread it evenly over the cooled pretzel crust.

Add the pineapple juice to a small pot over medium-high heat, and bring to a simmer. Remove from the heat, add the gelatin powder and stir to dissolve. Add the strawberries and let mixture come to room temperature or quick chill it over a bowl filled with ice water while whisking. Pour the gelatin mixture over cream cheese layer and refrigerate until set, which takes about one hour.

Whip the remaining 2 cups of heavy cream with remaining 2 tablespoons sugar. When the strawberry gelatin layer is set, smooth the whipped cream over the top and sprinkle evenly with chocolate shavings.

Refrigerate at least two hours before serving.