Strawberry Icebox Pie with Salted Pretzel Crust

serves about 8


2 cup pretzels, finely crushed

3/4 cup butter, melted

1/4 cup brown sugar

2 cups strawberries, sliced

14 ounce can sweetened condensed milk

4 ounces cream cheese, softened

4 tablespoons plus 1 teaspoon strawberry gelatin

2 cups whipping cream, divided use

1/3 cup sugar


Preheat oven to 350º.  Stir together pretzels, butter and brown sugar.  Press on bottom and up sides of a lightly greased 10″ pie plate.  Bake 10-12 minutes or until lightly browned.  Remove from oven and set aside to cool.


Process strawberries in a food processor until finely chopped.  Beat condensed milk, cream cheese and gelatin at medium speed in a mixer until smooth.  Add strawberries; beat until just blended.  Transfer to a large bowl.  Beat 3/4 cup of the whipping cream at high speed until soft peaks form; gently fold into strawberry mixture.  Spoon into cooled crust.  Cover and freeze for 8-12 hours or until firm.


Beat remaining 1 1/4 cup whipping cream at high speed until foamy; gradually add sugar, beating until soft peaks form.  Spread over pie.  Freeze until firm, about 1 hour.