Strawberry Pretzel Pie
This no bake Strawberry Pretzel Pie has a sweet & salty pretzel crust and a creamy strawberry jello cheesecake filling. It's the perfect summertime dessert that is easy enough for anyone to make!
Ingredients
Pretzel Crust
- 4 cups mini pretzels
- 1/4 cup packed light brown sugar
- 12 tablespoons unsalted butter melted
Strawberry Jello Filling
- 8 ounces cream cheese softened
- 1 can (14 oz) sweetened condensed milk
- 1 box (3 oz) strawberry jello
- 8 ounces Cool Whip thawed
Garnishes
- Cool Whip OR homemade whipped cream
- fresh strawberries
- crushed pretzels
Instructions
Make The Pretzel Crust
- Grease a 9-inch springform pan with shortening or butter. Set aside.
- Combine the mini pretzels and brown sugar into a food processor and process at high speed until all the pretzels are in very fine crumbs. This will take several minutes to get them finely ground.4 cups mini pretzels, 1/4 cup packed light brown sugar
- With the processor on low speed, gradually add the melted butter and mix it until it's combined and everything starts clumping together.12 tablespoons unsalted butter
- Press the crumbs firmly into the prepared springform pan and freeze for 20 minutes.
Make The Strawberry Jello Filling
- Beat the cream cheese in a large mixing bowl with an electric mixer until it's smooth and no lumps remain.8 ounces cream cheese
- Add in the sweetened condensed milk and mix until combined.1 can (14 oz) sweetened condensed milk
- Add the strawberry jello powder and mix until it's well combined.1 box (3 oz) strawberry jello
- Stir in the Cool Whip until evenly combined and incorporated.8 ounces Cool Whip
- Pour the filling into the springform pan on top of the pretzel crust. Cover with plastic wrap and refrigerate for at least 8 hours, or overnight is even better.
Serving
- Add a layer of Cool Whip or homemade whipped cream on top of the pie. Garnish with chopped or halved strawberries and/or crushed pretzels. * Homemade Whipped Cream : Beat 1 cup of heavy whipping cream + 1/4 cup powdered sugar in a mixing bowl until stiff peaks form. Start at low speed and gradually increase speed as needed. This takes about 4-5 minutes.
Video
Notes
Butter : I prefer unsalted butter because the pretzels are already pretty salty on their own. If you want even more of the sweet & salty flavor then go ahead and use salted butter. Either one will work, it just depends on your preference.
12 tablespoons butter is equal to 1 1/2 sticks of butter.
What If I Don't Have a Food Processor? : If you don't have one of these then there are several options. Use a food chopper to finely pulse the pretzels into fine crumbs. Pour them into a mixing bowl along with the brown sugar and melted butter. Stir with a fork until combined well.
You can also place the pretzels in a Ziploc bag and use a rolling pin or meat pounder to crush them finely. Add them into a mixing bowl along with the brown sugar and melted butter. Mix until combined.
Nutrition
Calories: 537kcal | Carbohydrates: 67g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 578mg | Potassium: 285mg | Fiber: 1g | Sugar: 39g | Vitamin A: 870IU | Vitamin C: 2mg | Calcium: 177mg | Iron: 2mg
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