Todd And Jennys Favorite Summertime Fluff Pie Recipes

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STRAWBERRY AND CHOCOLATE JIGGLE-FLUFF PIE



Strawberry and Chocolate Jiggle-Fluff Pie image

Provided by Sunny Anderson

Categories     dessert

Time 3h40m

Yield 8 to 10 servings

Number Of Ingredients 13

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, 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

Steps:

  • Preheat the oven to 400 degrees F.
  • 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 8 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, 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, about 1 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 2 hours before serving.

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