ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Strawberry-Pretzel Icebox Pie

Photo: Jennifer Davick; Prop Styling: Heather Chadduck
Hands-on time 30 mins
Total time 10 hrs, 20 mins
Yield Makes 8 servings
This chilled, creamy strawberry icebox pie is the dessert equivalent of a swimming hole--so refreshing you can't help but dive in. Serve with lightly sweetened, sliced strawberries.

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

How to Make It

  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.