Strawberry and Chocolate Jiggle-Fluff Pie

Total Time:
3 hr 40 min
30 min
3 hr
10 min

8 to 10 servings

  • 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
  • Special Equipment: Stand mixer or electric hand mixer
  • 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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    Comforting Desserts