Pretzel and Strawberry Shortcake Pie

Ingredients:

• 3 tablespoons unsalted butter
• 2 cups mini marshmallows
• 1.5 cups lightly crushed pretzels, plus extra for garnish
• 1 cup crushed shortbread cookies
• 450 g strawberries, quartered
• 0.5 cups of sugar
• 2 tablespoons freshly squeezed lemon juice
• 220 g of cream cheese at room temperature
• Toasted sliced ​​almonds, for serving

Preparation:

1. Spray a 9-inch springform pan with cooking spray and line the bottom with a circle of parchment paper.
2. In a medium saucepan over medium heat, melt the butter. Add the marshmallows and stir until melted. Remove from heat and stir in the pretzels and crushed cookies. Spread the mixture in the bottom of the prepared pan and press into an even layer. Let cool, then remove from the pan, peel off the parchment, and transfer to a serving plate.
3. Combine the strawberries in a medium saucepan with 1/4 cup sugar and cook over medium heat until slightly popped and thickened, 12-18 minutes (depending on the ripeness of the berries). Let cool slightly, then stir in 1 tablespoon lemon juice.
4. Beat the cream cheese with the remaining 1/4 cup sugar and 1 tablespoon lemon juice until smooth. Spread evenly over the cake pan. Top with strawberries, garnish with almonds and crushed pretzels, and serve.