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a close view of a white plate with a slice of Strawberry Pretzel Icebox Pie and a bite missing from the front
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Strawberry Pretzel Icebox Pie

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!
Prep Time15 minutes
Cook Time10 minutes
Chilling Time8 hours
Total Time8 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Amy Nash

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.
    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 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

Calories: 649kcal | Carbohydrates: 60g | Protein: 9g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 129mg | Sodium: 466mg | Potassium: 372mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1556IU | Vitamin C: 23mg | Calcium: 214mg | Iron: 1mg

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