Strawberry Pretzel Icebox Pie

This recipe tastes just like Strawberry Pudding Popsicle’s from when I was a kid. It’s light and sweet with the salty-sweet crust of pretzels. I’ve cut the prep/freeze time WAY down so you can enjoy this sweet treat a couple hours after you make it!

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Strawberry Pretzel Icebox Pie

Yield: Makes 8 servings
Total time: 3 Hours

(This recipe has been adapted from MyRecipes.com)

2 cups finely crushed pretzel sticks
3/4 cup butter, melted                                                                                                                                      1/4 teaspoon vanilla extract
1/4 cup firmly packed light brown sugar

1 carton sliced fresh strawberries
1/2 can (7-oz.) sweetened condensed milk
3/4 (8-oz.) package cream cheese, softened
4 heaping tablespoons strawberry gelatin from ([3-oz.] package)
2 cups cool whip, divided

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 or casserole since that is what I had on hand. Bake 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 30 minutes).

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2. Pulse 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. Using the standard mixing blade slowly add 3/4 cup cool whip and gently fold into strawberry mixture. Spoon into prepared crust. Cover and freeze until firm. (about 1/2 hour.)

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5. Spread remaining whip cream over pie. Freeze for 2 hours or until firm.

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And Serve. 🙂

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I think I found my new favorite pie!

Love,

Miss Amy

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