The Recipe of the Month for June is Strawberry-Pretzel Icebox Pie! It's a strawberry pie with pretzel crust, and it's chilled and delicious! Give it a try on a hot summer day! It needs to freeze overnight so it's best to plan ahead for a party or a dessert, but it's well worth it!
[caption id="attachment_1981" align="aligncenter" width="300"] Recipe from myrecipes.com[/caption]
2 cups finely crushed pretzel sticks
3/4 cup butter, melted
1/4 cup firmly packed light brown sugar
2 cups sliced fresh strawberries
1 (14-oz.) can sweetened condensed milk
1/2 (8-oz.) package cream cheese, softened
4 tablespoons plus 1 tsp. strawberry gelatin (1/2 package)
2 cups whipping cream
1/3 cup granulated sugar
1. Preheat oven to 350°. Stir together crushed pretzel sticks, butter, and brown sugar. Press down on the bottom, up the sides, and onto the lip of a lightly greased 10-inch pie plate. Bake until lightly browned (10-12mins). Remove from oven to a wire rack, and cool completely (30 mins).
2. Use a food processor or similar to finely chop all strawberries. Beat condensed milk, cream cheese, and gelatin at medium speed with an electric mixer until smooth. Add strawberries. Beat at low speed just until blended. Transfer to a large bowl.
3. Beat 3/4 cup whipping cream at high speed until soft peaks form; gently fold whipped cream into strawberry mixture. Spoon into prepared crust. Cover and freeze until firm (overnight, 8-12 hours).
4. Beat remaining 1 1/4 cups whipping cream at high speed until foamy; gradually add granulated sugar, beating until soft peaks form. Spread over pie. Freeze 1 hour or until whipped cream is firm.