Strawberry-Pretzel Icebox Pie is a deliciously sweet and salty dessert that combines a crunchy pretzel crust with a creamy, tangy filling made from cream cheese, whipped topping, and sweetened condensed milk. Topped with fresh, juicy strawberries and a strawberry gelatin glaze, this no-bake pie offers a perfect balance of textures and flavors. The salty pretzel crust contrasts beautifully with the smooth, sweet filling, while the fresh strawberries add a refreshing touch. It’s a simple yet indulgent dessert, ideal for warm-weather gatherings or family occasions.
Strawberry-Pretzel Icebox Pie
Ingredients
- 2 cups finely crushed pretzel sticks
- 1/4 cup firmly packed light brown sugar
- 3/4 cup butter, melted
- 2 cups sliced fresh strawberries
- 14 ounces sweetened condensed milk
- 8 ounces cream cheese, softened
- 1 box strawberry gelatin – Need 4 Tbsp. plus 1 tsp.
- 2 cups whipping cream, divided
- 1/3 cup granulated sugar
Instructions
- Preheat oven to 350°F. 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).
- Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed.
- 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.
- 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 overnight or until firm.
- 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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