Strawberry Pretzel Jello Pie
An elevated Strawberry Jello Pretzel Salad
Equipment
- 9 inch pie pan
- Food Processor
- Hand Mixer
- Zester
- spatula
- Cutting Board
- Peering Knife
- Sauce Pan
- Whisk
Ingredients
Crust
- 3 cups pretzel sticks
- 4 tbsp brown sugar
- 1 stick melted butter
Cream Cheese Filling
- 8 oz softened cream cheese
- 1/2 of a lemon (juiced)
- 1 tsp lemon zest
- 1/4 cup sugar
- 1/2 cup heavy cream
Strawberry Layer
- 1 lb container of strawberries (sliced)
- 1/4 cup sugar
- 1/2 cup water
- 1/2 of a lemon (juiced)
- 1 tsp lemon zest
- 3 tbsp strawberry jello mix
- 2 tbsp corn starch
Instructions
Crust
- Preheat oven to 350℉
- Add all crust ingredients into food processor. Mix until mixture forms a coarse sand.
- Form mixture into pie pan using hand. Press down on bottom and sides.
- Bake for 10 minutes.
- Let cool.
Cream Cheese Filling
- In a large bowl, use a hand mixer to combine cream cheese, sugar, lemon juice and lemon zest until light and fluffy.
- In separate bowl, whip heavy cream using hand mixer to stiff peaks.
- Fold whipped cream into cream cheese mixture.
- Spread evenly on cooled crust.
- Let chill in fridge for at least 2 hours.
Strawberry Layer
- Cut strawberries.
- In sauce pan, thoroughly combine sugar, water, lemon juice, lemon zest, jello mix, and corn starch.
- Stir until mixture comes to a boil. Boil without stirring for 1 minute. Remove from heat.
- Add in cut strawberries and stir until completely covered.
- Slowly pour strawberry mixture on to cream cheese filling.
- Let set in fridge for at least 4 hours before enjoying.