Strawberry Pretzel Jello Pie

Don't grimace at the thought of salty pretzel with sweet jello. It sounds weird but I haven't met one person who has tried it and didn't become a believer. The larger chunks of slightly salty pretzel in the base counter the really sweet cream in the middle and it's all topped off with a tangy strawberry-pineapple jello. Still grimacing? Don't worry, I'll make you a believer yet. 

base:

2 cups/175gr crushed pretzels

1/4 cup/80gr sugar

2/3 cup/175gr melted butter

Cream Filling:

12 oz/375gr cream cheese

2 tbsp milk

1 cup squirty cream

Jello top

Box Strawberry gelatin

Boiling Water

1/4 pint pineapple juice mixed with cold water as directed on gelatin box

Mix ingredients for base together. Press into bottom of 13x9 pan. Bake 10 minutes at 350/180/gas 4. Let cool to room temperature

Beat cream cheese with sugar and milk for cream filling. Fold in squirty cream. Pour over cooled base. Put in fridge while you wait for jello

Make gelatin according to box. Let chill until only just quite set but still flexible. Pour over cream filling and refrigerate until fully set.