Ingredients
| 2 cups | (500 ml) | finely crushed honey pretzels, or regular pretzels with 3 tbsp (45 ml) honey) |
| 1/2 cup | (125 ml) | butter, melted |
| 2 cups | (500 ml) | sliced strawberries (plus extras for serving) |
| 1 (14 oz) can | sweetened condensed milk (or try making your own) | |
| 1/2 cup | (4 oz) | cream cheese, softened |
| 3 tbsp | (45 ml) | strawberry gelatin powder |
| 3/4 cup | (175 ml) | whipping cream |
Directions
- Preheat oven to 350 F.
- Use a food processor or blender to crush the pretzels until they are very fine. Stir in melted butter. Press mixture firmly into the bottom and up onto the sides of a 10-inch pie plate. Bake for 12 minutes or until lightly browned. Remove from oven and let cool completely (at least 30 minutes).
- Food process or blend strawberries for a few seconds to crush them and release their juices.
- Beat condensed milk, cream cheese and gelatin with an electric mixer on medium speed until smooth. On low speed, add strawberries and beat until just blended.
- In a separate bowl, whip the cream at a high speed until soft peaks form. Gently fold the whipped cream into the strawberry mixture. Pour into prepared crust and freeze for 8 to 10 hours (or overnight).
- Serve with sliced strawberries on top and eat it quick before it melts!