Strawberry Pretzel Icebox Pie

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

Directions

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.