Strawberry Icebox Pie with Pretzel Crust

It’s hard to find a pie my kids will actually eat.  This is a pie that seals the deal!

Even John, who indulges me by being my taste-tester but doesn’t have much of a sweet tooth, really loved this pie.  It’s all gone, my friends.  All gone.

The crust is made out of pretzels, brown sugar, and butter.  I adapted the crust from the original recipe from Southern Living.  There were a bit too many pretzels and not enough butter, in my opinion.  This crust has a nice crunch to it…and it very delicious and buttery.   You could definitely lower the amount of butter…but why would you want to? 🙂

The filling for the rest of the pie is a bit of sugar, 1/2 package of cream cheese, whipping cream, a little bit of strawberry gelatin, sweetened condense milk, and, of course, the man of the hour — strawberries.

ALLLLLLL the strawberries.  It would be even better if these guys were fresh, but it rained all weekend so we didn’t get a chance to pick any strawberries again.

You’ll pulverize them like Ralphie’s glasses (A Christmas Story reference) in a food processor first.

You’ll mix the strawberries with the other ingredients and freeze the pie for several hours.  Then you eat it — either frozen or let it thaw for about an hour before indulging.  This would be a great summertime dessert for a dinner party, served on the patio with some champagne and strawberries.  Mmmmm…..



  • 1 1/2 cups finely crushed pretzel sticks
  • 1/2 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


  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.

The original recipe can be found here and was originally from a Southern Living recipe.

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