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Strawberry Pretzel Icebox Pie
A delightful fusion of salty and sweet, this Strawberry Pretzel Icebox Pie combines a buttery crushed pretzel crust, a creamy strawberry filling, and fluffy whipped topping. It's the perfect frozen dessert for summer gatherings, Valentine's Day, or just because you deserve a tasty treat!
Prep Time
15 mins
Cook Time
15 mins
Chilling Time
8 hrs
Total Time
8 hrs 25 mins
Servings: 8 servings
Calories: 649 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Crust
- 2 cups finely crushed pretzels
- ½ cup salted butter melted
- ¼ cup light brown sugar
Filling
- 2 cups sliced fresh strawberries washed and hulled
- 1 (14-ounce) can sweetened condensed milk
- 4 ounces full-fat cream cheese softened
- 1 (3-ounce) package powdered strawberry gelatin
- 1 cup heavy cream
Topping
- 1 cup heavy cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- fresh strawberries for decoration
- Additional pretzel twists for decoration
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, mix crushed pretzels, butter, and brown sugar together. Press into the bottom and sides of a 10-inch pie plate.
- Bake the 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.
Cup of Yum
Notes
- Pie will keep in the freezer for up to 1 month.
- Pie will keep in the freezer for up to 1 month.
- Store: Keep the pie in the freezer, wrapped tightly in plastic wrap or aluminum foil, to preserve its flavor and texture.
- Freeze: This dessert freezes beautifully for up to one month, making it a perfect make-ahead option.
- Reheat: Reheating isn’t necessary, but let the pie sit at room temperature for 10–15 minutes before slicing and serving to soften slightly.
- Make Ahead: Prepare and freeze the pie up to a week in advance. Add the whipped cream and garnishes just before serving for a fresh and polished look.
Nutrition Information
Calories
649kcal
(32%)
Carbohydrates
60g
(20%)
Protein
9g
(18%)
Fat
43g
(66%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.5g
Cholesterol
129mg
(43%)
Sodium
466mg
(19%)
Potassium
372mg
(11%)
Fiber
1g
(4%)
Sugar
43g
(86%)
Vitamin A
1556IU
(31%)
Vitamin C
23mg
(26%)
Calcium
214mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 649
% Daily Value*
| Calories | 649kcal | 32% |
| Carbohydrates | 60g | 20% |
| Protein | 9g | 18% |
| Fat | 43g | 66% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 129mg | 43% |
| Sodium | 466mg | 19% |
| Potassium | 372mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 1556IU | 31% |
| Vitamin C | 23mg | 26% |
| Calcium | 214mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.