This recipe is straight from the last issue of Southern Living. I made this for our Memorial Day Party and it was incredibly good. It was even better over the course of the next few days.
I always hesitate making a dessert that needs to be cut for a party where adult beverages will be consumed and you aren’t serving guests individually….like a summer BBQ. I just think that people are more likely to grab something they don’t have to slice vs. cutting into something themselves. I also had red velvet brownies out at the party and those disappeared…..fast. I will admit that I didn’t break this out until the very end, so that might have had something to do with it. It worked out well though because the girls and I got to enjoy this dessert over the course of the next couple of days and it tasted better each day we had some.
If you have ever had the strawberry pretzel jello dessert this is pretty similar and similarly awesome. The pretzel crust has a salted caramel taste which I guess would make sense because there is butter and brown sugar in the crust. I could eat the crust like candy.
It occurred to me that you could make the crust and save yourself the time with the filling and just add a carton of good strawberry ice cream. It wouldn’t be quite the same, but still really good. Or you could change up the ice cream flavors and use this crust. Just saying. It’s really good with the strawberry filling though.
This would be a great dessert for the 4th of July. You could sprinkle some blueberries on top for the red white and blue effect. I will definitely be making this again. In fact, I am adding this to my favorites. I would add the crust to my favorites by itself. This was a favorite with the girls, too. Enjoy!!
- 2 cups finely crushed pretzel sticks
- ¾ cup butter, melted
- ¼ cup firmly packed light brown sugar
- 2 cups sliced fresh strawberries
- 1 (14-oz.) can sweetened condensed milk
- ½ (8-oz.) package cream cheese, softened
- 4 tablespoons plus 1 tsp. strawberry gelatin (1/2 [3-oz.] package)
- 2 cups whipping cream, divided
- ⅓ cup granulated sugar
- Preheat oven to 350°. Stir together the crushed pretzels, melted butter and brown sugar; firmly press on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 30 minutes).
- Process the strawberries in a food processor or blender until they are finely chopped.
- Beat condensed milk, cream cheese and gelatin at medium speed in your mixer unt mixed. Use your whisk attachment if you are using a stand mixer. Add strawberries; beat at low speed just until blended. Transfer to a large bowl.
- Beat ¾ cup whipping cream at high speed until soft peaks form; gently fold whipped cream into strawberry mixture. Spoon into prepared crust. Cover and freeze 8 to 12 hours or until firm. I found that this sets up better if you give it a good 12 hours.
- Beat remaining 1¼ 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.