Strawberry-Pretzel Icebox Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 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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