Strawberry Pretzel Pie

Ingredients 4 cups miniature pretzels 6 tablespoons butter, melted 1/4 cup sugar 3/4 cup boiling water 1 package (6 ounces) strawberry gelatin

1/4 cup lemon juice 1 pound fresh strawberries, hulled, divided 2 cups heavy whipping cream, divided 1 jar (7 ounces) marshmallow creme 2/3 cup whipped cream cheese 2/3 cup sweetened condensed milk

Directions Process pretzels in a food processor until chopped. Pulse butter and sugar. Save 1/3 cup pretzel mixture for topping. Grease a 9-inch springform pan and press remaining mixture on bottom. Chill 30 minutes.

Stir boiling water into gelatin in a bowl for 2 minutes until dissolved. Incorporate lemon juice. Chill 30 minutes, stirring occasionally.

Half the strawberries should be chopped; slice the rest for topping. Beat 1 cup heavy cream until stiff peaks form in a large bowl.

Blend marshmallow creme, cream cheese, and sweetened condensed milk into chilled gelatin. Mix sliced strawberries and whipped cream gently. Put in crust.

Cover and refrigerate 4-6 hours until hard. Spread remaining 1 cup heavy cream over pie after beating to stiff peaks. Add reserved strawberries and pretzel mixture.

Nutritional Info 1 piece: 350 calories, 19g fat (12g saturated fat), 56mg cholesterol, 284mg sodium, 39g carb (30g sugars, 1g fiber), 4g protein.