Today, we’re making quick and delicious – “Strawberry Pretzel Pie”.



Ingredients:

4 cups miniature pretzels

6 tablespoons butter

¼ cup sugar

3/4 cup boiling water

1 pack strawberry gelatine

¼ cup lemon juice

20+ fresh strawberries

2 cups heavy whipping cream, divided

1 jar marshmallow creme

2/3 cup whipped cream cheese

2/3 cup sweetened condensed milk



Method:

1.        Place pretzels in a food processor and pulse until chopped.

2.        Add butter and sugar, and pulse until combined. Reserve 1/3 cup pretzel mixture for topping. Press remaining mixture onto bottom of a greased 9-inch pan. Refrigerate 30 minutes.

3.        Meanwhile, in a bowl, add boiling water to gelatine and stir for about 2 minutes until completely dissolved. Stir in lemon juice. Refrigerate 30 minutes, stirring occasionally.

4.        Chop half the strawberries. Slice remaining berries and reserve for topping.

5.        In a large bowl, beat 1 cup of heavy cream until stiff peaks form. Beat the marshmallow creme, cream cheese and sweetened condensed milk into the cooled gelatine mixture until blended. Gently fold in chopped strawberries and whipped cream. Pour into crust.

6.        Refrigerate, covered, until firm, for 4-6 hours. Beat remaining 1 cup of heavy cream until stiff peaks form and spread over pie. Top with reserved strawberries and pretzel mixture.



Enjoy!

Today, we’re making quick and delicious – “Strawberry Pretzel Pie”.
 
Ingredients:
4 cups miniature pretzels
6 tablespoons butter
¼ cup sugar
3/4 cup boiling water
1 pack strawberry gelatine
¼ cup lemon juice
20+ fresh strawberries
2 cups heavy whipping cream, divided
1 jar marshmallow creme
2/3 cup whipped cream cheese
2/3 cup sweetened condensed milk
 
Method:
1.        Place pretzels in a food processor and pulse until chopped.
2.        Add butter and sugar, and pulse until combined. Reserve 1/3 cup pretzel mixture for topping. Press remaining mixture onto bottom of a greased 9-inch pan. Refrigerate 30 minutes.
3.        Meanwhile, in a bowl, add boiling water to gelatine and stir for about 2 minutes until completely dissolved. Stir in lemon juice. Refrigerate 30 minutes, stirring occasionally.
4.        Chop half the strawberries. Slice remaining berries and reserve for topping.
5.        In a large bowl, beat 1 cup of heavy cream until stiff peaks form. Beat the marshmallow creme, cream cheese and sweetened condensed milk into the cooled gelatine mixture until blended. Gently fold in chopped strawberries and whipped cream. Pour into crust.
6.        Refrigerate, covered, until firm, for 4-6 hours. Beat remaining 1 cup of heavy cream until stiff peaks form and spread over pie. Top with reserved strawberries and pretzel mixture.
 
Enjoy!

Advertisement