Imperial Sugar
Imperial Sugar

Strawberry Pretzel Icebox Pie

Strawberry Pretzel Icebox Pie




  • 2 cups sliced fresh strawberries, washed and hulled
  • 1 (14 oz.) can sweetened condensed milk
  • 4 ounces cream cheese, softened
  • 1 (3 oz.) package strawberry gelatin
  • 1 cup whipping cream



  1. Preheat oven to 350°F.
  2. In a medium bowl, mix crushed pretzels, butter, and brown sugar together. Press into bottom and sides of a 10-inch pie plate.
  3. Bake crust for 10 minutes until set. Cool completely.
  4. Prepare filling: Mash strawberries or pulse in a food processor until finely chopped. 
  5. In a large bowl, combine sweetened condensed milk, cream cheese, and strawberry gelatin. Beat with a hand mixer until smooth.
  6. Stir strawberries into cream cheese mixture. 
  7. In a separate bowl, beat cream until soft peaks form. Fold whipped cream into strawberry filling. Spoon filling into cooled pretzel crust. 
  8. Freeze uncovered pie for 8+ hours until firm.
  9. Finishing: Remove pie from freezer and set on counter for 15 minutes to soften slightly. 
  10. Whip remaining cream in a bowl with confectioners sugar and vanilla until soft peaks form.
  11. Slice pie and serve with a dollop of sweetened whipped cream, a strawberry half, and a pretzel twist on top for garnish.
  12. Pie will keep in the freezer for up to 1 month.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Amy Nash from @houseofnasheats.