Strawberry-Pretzel Icebox Pie

Photo by Lisa M.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 2

    cups finely crushed pretzel sticks

  • 3/4

    cup butter, melted

  • 1/4

    cup firmly packed light brown sugar

  • 2

    cups sliced fresh strawberries

  • 1

    (14-oz.) can sweetened condensed milk

  • 1/2

    (8-oz.) package cream cheese, softened

  • 4

    tablespoons plus 1 tsp. strawberry gelatin (1/2 [3-oz.] package)

  • 2

    cups whipping cream, divided

  • 1/3

    cup granulated sugar

Directions

1. Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 30 minutes). 2. Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed. 3. Beat condensed milk and next 2 ingredients at medium speed with an electric mixer until smooth. (Use the whisk attachment if using a stand mixer.) Add strawberries; beat at low speed just until blended. Transfer to a large bowl. 4. Beat 3/4 cup whipping cream at high speed until soft peaks form; gently fold whipped cream into strawberry mixture. Spoon into prepared crust. Cover and freeze 8 to 12 hours or until firm. 5. Beat remaining 1 1/4 cups whipping cream at high speed until foamy; gradually add granulated sugar, beating until soft peaks form. Spread over pie. Freeze 1 hour or until whipped cream is firm.

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