Tropical Pretzel Pie
A light and fluffy dessert made using a pretzel crust and tropical fruit.
- 3 cups pretzel crumbs, (10 oz. bag of twists)
- 1/4 cup sugar
- 1 cup unsalted butter, melted
- 2/3 cup boiling water
- 3 oz. lemon gelatin
- 1/2 cup cold water
- ice cubes
- 8 oz. frozen whipped topping
- 1/2 cup pineapple chunks, drained
- 1/2 cup mango chunks, drained
- 1/2 cup mandarine oranges, drained
- 1 banana, peeled and sliced into coins
- 1/4 cup sweetened coconut flakes, toasted
Preheat oven to 350°. Using food processor, a blender, or a rolling pin with pretzels in a bag, reduce pretzels to crumbs. Pour into medium bowl. Make sure crumbs are small - you may need to use rolling pin even after the food processor.
Add sugar and melted butter, stir thoroughly. Press into bottom and up sides of 9" or 10" pie plate. Bake for 10 minutes. Cool on wire rack, then set in refrigerator to chill.
Pour boiling water into medium bowl and whisk in dry gelatin until dissolved. About 2 minutes.
Add enough ice cubes to cold water to measure 1 cup, then add to the gelatin and continue stirring.
Whisk in the frozen whipped topping until thoroughly blended. Refrigerate for 30 minutes to thicken up.
Drain and measure out the fruit, slice the banana. Fold fruit into the gelatin mixture and refrigerate another 15 minutes while you toast the coconut.
Place coconut on foil-lined tray under the broiler or in a toaster oven to toast the flakes. Remove from heat when they've turned a medium golden brown.
While coconut is cooling, pour filling into chilled pie crust. Top with cooled coconut. Refrigerate for 4 hours or overnight. Enjoy!
Any combination of fruit can be used for a measurement of 2 cups total.
Also, any flavor gelatin can be used.
Calories: 467kcal | Carbohydrates: 56g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 463mg | Potassium: 190mg | Fiber: 2g | Sugar: 27g | Vitamin A: 969IU | Vitamin C: 13mg | Calcium: 52mg | Iron: 2mg