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. In a food
processor, pulse the pretzels until they are diced. Pulse in sugar and butter until well blended. Set aside 1/3 of the pretzel mixture for the garnish. Spoon remaining mixture into bottom of 9-inch
springform pan that has been oiled. Put in the fridge for half an hour. Meanwhile, place the gelatin in a dish and add boiling water. Stir for two minutes, or until the gelatin has completely
dissolved. Add the lemon juice and stir. Stir occasionally for 30 minutes while refrigerated. Chop half of the strawberries; slice the remaining fruit and set aside to use as a garnish. Beat one
cup heavy cream in a large bowl until stiff peaks form. Blend the chilled gelatin mixture with marshmallow creme, cream cheese, and sweetened condensed milk until well combined. Add the
whipped cream and diced strawberries and fold gently. Fill crust with pouring. Cover and refrigerate for 4–6 hours, or until firm. Spread over pie and beat remaining 1 cup heavy cream until stiff peaks form. Top with pretzel mixture and reserved strawberries.