INGREDIENTS:
1 Box Pillsbury refrigerated pie crusts, softened as directed on box
1 egg white
1 cup crushed pretzels
1/4 cup sugar
6 Tablespoons butter, melted
2 Packages Cream Cheese, Softened
1 1/2 cups sugar
1 container (12 Oz) frozen whipped topping, thawed
1 bag (16 Oz) frozen unsweetened strawberries, partially thawed, sliced
1 cup boiling water
1 box (8 oz.serving size) strawberry-flavored gelatin
DIRECTIONS:
Heat oven TO 450%. Unroll 1 crust in 10 inch glass pie plate or 91/2 inch deep dish pie plate. Trim outside edges. Prick bottom and side with fork. If you like, Use second pie crust to put a braid on outside rim of crust. Cut crust into 1/4 inch strips, and braid three strips at a time. Brush egg white on crust edge and place braid on, pushing in slightly.
Combine crushed pretzels, 1/4 cup sugar and the melted butter. Press into bottom pie crust. Bake 10-12 minutes or until crust is golden brown. Cool.
Stir together cream cheese and 11/2 cups sugar until sugar is dissolved. Carefully fold in whipped topping. Spread in cooled crust, reserving 2 cups filling to decorate pie. Place a flat layer of strawberry slices on top of filling. Mix boiling water and gelatin (with few ice cubes) to make about 12/3 cups gelatin. Thicken slightly and pour over strawberries on pie. refrigerate pie 8 hours or over night.
Decorate outside edge of pie with 2 cups reserved cream cheese mixture.
If you like salty and sweet then this dessert is for you. Grandma
