|Strawberry & Chocolate Jiggle-Fluff Pie|
This was September the second and it has stayed with me so I gave in and after some adaptations here it is. My Granddaughters loved it and so did Grandpa and I.
3 C. salted pretzels broken for the crust
1 1/2 sticks melted butter
12 T. (3/4 C.) sugar
8 Oz. room temperature cream cheese
3 T. cocoa powder
2 cartons thawed frozen whipped topping or 4 C. whipping cream chilled and divided in half
1 t. vanilla
2 C. pineapple or other fruit juice
1 6 Oz. box strawberry or other flavor jello mix
2 C. fresh or frozen fruit thawed and chopped
1 Oz. Chocolate bar to shave for garnish
optional fruit for garnish
9" x 12" pan and electric mixer
Preheat the oven to 400 degrees F. Mix the crushed pretzels, butter and 3 T. sugar in the 9 x 12 pan and press into the pan for the crust. Bake for 10 minutes remove from the oven and allow to cool.
Using a stand mixer or a medium bowl and a hand held mixer beat together the cream cheese, 6 T. sugar and cocoa powder. Using a second clean bowl combine 2 C. cream, vanilla, 1 T. sugar, and the salt beating until soft peaks form. If using thawed topping just stir together one carton of thawed topping with vanilla, sugar, and salt. Gently FOLD the cream cheese and whipped mixtures together until well blended. Spread the combined mixture over the cooled crust and refrigerate.
Meanwhile heat the juice in a small saucepan to a simmer. Remove from the heat and add the jello. Stir to dissolve. Add the fruit to the jello and chill the pan over a bowl of ice cubes until well cooled while stirring. Pour over the cream cheese layer and refrigerate until set, about an hour.
Whip the remaining 2 C. of heavy cream with the 2 T. of sugar or stir the sugar into the second thawed topping and spread over the jello mixture. Garnish with shaved chocolate and fruit (optional). Refrigerate at last 2 hours before serving and set out about 10 minutes before serving to help the crust loosen for cutting.