Strawberry and Chocolate Jiggle-Fluff Pie

Posted by Vanessa in Cooking, February 22, 2010

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This recipe takes me back.  Back to being a little girl and helping my mom host a Tupperware party.  Maybe it was Longaberger baskets.  Or maybe it was a Mary Kay make-up party.  I can’t say for sure…my memory isn’t that good.  (But it’s still better than The Phoenix.) Whatever the occasion, I remember my mom serving a dessert like this.  And I remember how well the salty crunch, sweet smooth cream and the fruity jello went together.

Now it wouldn’t be a Sunny Anderson recipe if it didn’t have a spin on it, but that’s one of the things I love about her food.  I have yet to try one of her recipes that we didn’t end up completely devouring.  (I’m still mulling over this pear tart with cheddar on top…it’s another one that doesn’t make sense in my head, but I think I better just trust Sunny.  She hasn’t let me down yet.  Let me know if you give it a whirl before I do.)

Back to this jiggle fluff pie… don’t you just love the name?  I can’t say it without smiling.  Go ahead, try it.

I’ll wait…

Okay, this time, she adds chocolate to the layer of cream cheese, and it’s awesome.  The Phoenix said the flavors made it taste like neapolitan ice cream to him, and anything that makes him think of ice cream is a very good thing.  I adore the flavor and texture combinations in this dessert.  It really is a winner on so many levels.

In the spirit of the Olympics, gold medal to this sweet little jiggle fluff pie.  And to the sport of Flonkerton, all my fellow Office lovers.  Don’t you just wish you had some Flonks to race around your house with right now?

The original recipe calls for an additional layer of whipped cream and shaved chocolate on top, but I left those out.  I can only get The Phoenix to eat so much whipped cream, and that would have been past his limit.  I’m sure it’s really good that way too, though, if your guinea pigs aren’t as picky as mine.

Now let’s make us some dessert!  Measure two cups of broken pretzel pieces.  Snack on a couple if you’re hungry.

Mix with the butter and sugar and bake.

And let it cool on the counter while you start on the next layer.

Whip up the cream cheese mixture and make sure you taste for sweetness.  I’d gradually add the powdered sugar to make sure you get it just how you want it.  You might even need a little more than 3/4 cup, if you like it super sweet.

Then spread it out nice and pretty on the pretzels and stick it in the fridge to chill.

Mix up your jello in the pineapple juice and add in some strawberries.  If you add in the strawberries while they are still frozen, it will help cool your mixture down quickly.

Once it’s starting to set, spread it over the cream cheese layer and refrigerate for a couple hours before digging in.

Strawberry and Chocolate Jiggle Fluff Pie

recipe adapted from Sunny Anderson
Details
  • Ready in 0 Minute.
  • Makes: 12 Servings
Ingredients
  • 2 cups salted pretzels, lightly broken
  • 2 sticks unsalted butter, melted
  • 7 tablespoons granulated sugar
  • 8 ounces cream cheese, at room temperature
  • 1/2 to 3/4 cup powdered sugar, depending on how sweet you want it
  • 3 tablespoons cocoa powder
  • 2 cups heavy cream, chilled
  • 1 teaspoon vanilla extract
  • salt
  • 2 cups pineapple juice
  • 1 (6-ounce) box strawberry-flavored powdered gelatin mix
  • 2 cups frozen chopped strawberries, thawed
Directions
  • Preheat oven to 400 degrees.
  • Spray a 13 X 9 baking pan with cooking spray. Add the pretzels, butter, and 2 tablespoons sugar. Stir to combine. Press mixture into the bottom of the pan and bake for 8 minutes. Remove from the oven and set aside to cool.
  • In a stand mixer or a medium bowl, add the cream cheese, 2 tablespoons sugar, powdered sugar and cocoa powder and beat until well blended. Taste and add more powdered sugar if needed. It just depends how sweet you want this layer.
  • 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.
  • Gently fold the whipped cream into cream cheese mixture and spread it evenly over the cooled pretzel crust. Put in refrigerator to chill.
  • Add the pineapple juice to a small pot over medium-high heat and bring to a simmer. Remove from the heat, add the gelatin powder and stir well to dissolve. Add the strawberries and once mixture cools, put in refrigerator to help it start setting. Check on it frequently and stir a couple times so it does not completely set. Once it is no longer a runny consistency, pour the gelatin mixture over cream cheese layer and refrigerate at least 2 hours before serving.
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One Response to “Strawberry and Chocolate Jiggle-Fluff Pie”

  1. Dena says:
    December 14, 2010 at 6:41 pm

    Thank you Sunny I love your show when I can watch this will be perfect for when our grandaughter comes home from cologe . I’m and old southern cook and need to up date some times. Thank again Keep up the good work Happy cooking
    Dena

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