This post was created as in partnership with Imperial Sugar. All thoughts and opinions are 100% my own.
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!
Table of Contents
Strawberry pretzel icebox pie is a deliciously unique dessert that combines salty, sweet, creamy, and fruity flavors in every bite. The salty pretzel crust provides the perfect base for the creamy strawberry filling, creating a satisfying balance that’s light yet indulgent. It’s the kind of dessert that’s as fun to eat as it is to make.
For me, this pie is full of memories. Growing up, we’d spend hot summer days at my grandparents’ house in Idaho, where air conditioning was a luxury we didn’t have. Instead, we’d cool off with frozen desserts like this one, often enjoyed sitting on the back steps as the sun set. It’s a recipe that’s not only delicious but also carries the charm of simpler, sweeter times.
Love the salty-sweet magic of pretzel desserts? Be sure to check out my recipes for Strawberry Pretzel Salad, Chocolate Caramel Pretzel Bark, Raspberry Pretzel Salad, Rolo Pretzels, and Chocolate Covered Pretzel Rods—they’re irresistible!
Why We Love This Recipe
- This recipe strikes the perfect balance of salty and sweet, with a crushed pretzel crust complementing the creamy strawberry filling in a way that’s downright irresistible. Every bite is a celebration of textures and flavors.
- It’s a simple yet show-stopping dessert that feels fancy enough for special occasions like Mother’s Day or Valentine’s Day but is easy enough for a casual summer barbecue.
- The frozen filling is refreshingly light, making it the ideal treat for hot weather. Plus, it’s freezer-friendly, so you can always have a slice ready when a craving strikes.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Finely Crushed Pretzels – The salty star of the crust, giving the pie its signature crunch and flavor. Use salted pretzels for the best balance, and crush them finely for easy pressing.
- Salted Butter – Binds the pretzel crust together and adds richness. Unsalted butter works too, but a pinch of salt will bring out the flavors.
- Light Brown Sugar – Adds just the right amount of sweetness to the crust, enhancing the salty-sweet combination.
- Sliced Fresh Strawberries – Juicy and vibrant, these are blended into the filling for that fresh strawberry flavor. Frozen strawberries can be used, but fresh is best for texture.
- Sweetened Condensed Milk – The creamy backbone of the filling that keeps things rich and indulgent.
- Full-Fat Cream Cheese – Adds a slight tang and velvety texture to the strawberry filling.
- Powdered Strawberry Gelatin – Helps the filling set and amplifies the strawberry flavor.
- Heavy Cream – Whipped to soft peaks, it adds fluffiness and a luscious texture to both the filling and topping.
- Powdered Sugar – Sweetens the whipped topping without making it too heavy.
- Vanilla Extract – Adds a subtle warmth to the whipped cream, complementing the strawberry filling.
- Fresh Strawberries and Pretzel Twists – For decoration, giving each slice a picture-perfect finish.
How to Make Strawberry Pretzel Icebox Pie
- Prepare crust. Preheat your oven to 350°F. In a medium bowl, stir together the crushed pretzels, melted butter, and brown sugar until the mixture resembles wet sand. Press it evenly into the bottom and sides of a 10-inch pie plate (affiliate link) using the back of a measuring cup.
- Bake crust. Bake for 10 minutes, then set the crust on a wire rack to cool completely.
- Make strawberry filling. In a food processor (affiliate link), pulse the fresh strawberries until they’re finely chopped. In a large bowl, combine the sweetened condensed milk, softened cream cheese, and powdered strawberry gelatin. Beat with an electric mixer until smooth and creamy, then fold in the chopped strawberries.
- Add whipped cream. In a separate medium bowl, beat the heavy cream on medium speed until soft peaks form. Gently fold the whipped cream into the strawberry mixture, being careful not to deflate it.
- Assemble pie. Spoon the filling into the cooled crust, smoothing out the top.
- Freeze pie. Place the pie uncovered in the freezer for at least 8 hours or overnight, allowing it to set completely. This step is crucial for achieving the perfect texture, so don’t rush it!
- Decorate and serve. Remove the pie from the freezer and let it soften on the counter for about 15 minutes. Meanwhile, whip additional heavy cream with powdered sugar and vanilla until soft peaks form. Top the pie with dollops of whipped cream, then garnish each slice with a fresh strawberry half and a pretzel twist for that signature look.
Recipe FAQ’s
Yes, you can use frozen strawberries, but make sure to thaw and drain them thoroughly to avoid excess moisture in the filling. Fresh strawberries are ideal for the best texture and flavor.
If you’re in a pinch, you can use unflavored gelatin and add a few extra tablespoons of strawberry puree or strawberry extract for flavor. However, the powdered gelatin adds a nostalgic strawberry kick that makes this pie so special.
Absolutely! This pie is a perfect make-ahead dessert since it needs to freeze for at least 8 hours. You can prepare it up to a week in advance and decorate it just before serving.
Wrap individual slices or the whole pie in plastic wrap and return it to the freezer. Thaw slices for 10–15 minutes on the counter before enjoying to get that perfect texture.
This pie will stay delicious in the freezer for up to one month. Just be sure to wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn.
Tips for Success
- Use salted pretzels for the crust to achieve the ideal salty-sweet balance that makes this pie unforgettable. Unsalted pretzels won’t pack the same punch!
- Let the crust cool completely before adding the filling. A warm crust can melt the whipped cream and compromise that fluffy, dreamy texture.
- Be gentle when folding the whipped cream into the strawberry mixture. Overmixing can deflate the cream, and we want that light, airy consistency to shine.
- For a smoother filling, make sure the cream cheese is fully softened before mixing. Lumps aren’t invited to this pie party!
- Plan ahead—this pie needs at least 8 hours in the freezer to set properly. It’s worth the wait, promise!
Substitutions and Variations
- Swap the pretzels for graham crackers if you prefer a sweeter crust.
- Try raspberries or mixed berries instead of strawberries for a fun twist on the filling.
- Use Greek yogurt in place of cream cheese for a tangier, slightly lighter option.
- Substitute Cool Whip for the homemade whipped cream if you’re short on time, though the real deal is worth the effort!
- Add a drizzle of melted white chocolate or a sprinkle of chopped nuts on top for extra flair and flavor.
More Indulgent Pie Recipes You’ll Love
- Butter Pecan Ice Cream Pie
- Peanut Butter Chocolate Pie
- French Silk Pie
- Oreo Cream Pie
- Best Banoffee Pie
- Rich Chocolate Cream Pie
- Best Key Lime Pie Recipe
- No-Bake Kool-Aid Pie
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Strawberry Pretzel Icebox Pie
Equipment
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 (affiliate link).2 cups finely crushed pretzels, ½ cup salted butter, ¼ cup light brown sugar
- Bake the crust for 10 minutes until set. Cool completely.
- Prepare filling: Mash strawberries or pulse in a food processor (affiliate link) until finely chopped.2 cups sliced fresh strawberries
- In a large bowl, combine sweetened condensed milk, cream cheese, and strawberry gelatin. Beat with a hand mixer until smooth.1 (14-ounce) can sweetened condensed milk, 4 ounces full-fat cream cheese, 1 (3-ounce) package powdered strawberry gelatin
- 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.1 cup heavy cream
- 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.1 cup heavy cream, ⅓ cup powdered sugar, 1 teaspoon vanilla extract
- Slice pie and serve with a dollop of sweetened whipped cream, a strawberry half, and a pretzel twist on top for garnish.Fresh strawberries, Additional pretzel twists
Notes
- Pie will keep in the freezer for up to 1 month.
Storage & Make Ahead
- 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
This post was originally shared February 11, 2019. It has been updated with additional helpful information and tips.
