Strawberry Pretzel Icebox Pie

106

By Amy Nash

Prep Time:

15m

Bake/Cook Time:

10m

Yield:

8 slices

Plan for:

Chill 8+ hours

Strawberry Pretzel Icebox Pie is a delicious frozen dessert made with a strawberry cream cheese filling inside a salty-sweet pretzel crust. This fluffy pink pie is topped with sweetened freshly whipped cream for a simple but tasty dessert that is always a crowd-pleaser for Valentine's Day, spring celebrations or Mother's Day.

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Products Used

Light Brown Sugar Poly Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

Crust

2 cups finely crushed pretzels
1/2 cup unsalted butter, melted
1/4 cup packed Imperial Sugar Light Brown Sugar

Filling

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

Topping

1 cup whipping cream
1/3 cup Imperial Sugar Confectioners Powdered Sugar
1/2 teaspoon vanilla
Fresh strawberries, halved
Pretzel twists

Directions

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