Chocolate-Strawberry Jiggle-Puff Pie

1. 1

   Preheat the oven to 400 degrees.

2. 2

   In a 13 by 9-inch pan, add the pretzels, butter, and 2 tablespoons granulated sugar.

3. 3

   Stir to combine.

4. 4

   Press mixture into the bottom of the pan and bake 8 to 10 minutes.

5. 5

   Remove from the oven and set aside to cool.

6. 6

   In a stand mixer or a medium bowl with a hand-mixer, add the cream cheese, 2 tablespoons granulated sugar, powdered sugar, and cocoa powder, and beat until well blended.

7. 7

   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.

8. 8

   Gently fold the whipped cream into cream cheese mixture and spread it evenly over the cooled pretzel crust.

9. 9

   Add the pineapple juice to a small pot over medium-high heat, and bring to a simmer.

10. 10

    Remove from the heat, add the gelatin powder and stir to dissolve.

11. 11

    Add the strawberries and let mixture come to room temperature or quick chill it over a bowl filled with ice water while whisking.

12. 12

    Pour the gelatin mixture over cream cheese layer and refrigerate until set, about 1 hour.

13. 13

    Whip the remaining 2 cups of heavy cream with remaining 2 tablespoons sugar.

14. 14

    When the strawberry gelatin layer is set, smooth the whipped cream over the top and sprinkle evenly with chocolate shavings.

15. 15

    Refrigerate at least 2 hours before serving.

* Per serving · 4 servings · Values may vary.