Strawberry-Pretzel Icebox Pie
My boys are not long on patience - especially waiting in the car.
When they get in the car they always have a book, and if they forget one, the trip around town to do errands or take someone somewhere is always that.much.longer.
The other day we were waiting outside of the high school for Thomas to finish band practice, when Brennan realized he didn't have anything to read. So, I handed him the June 2012 Southern Living that I had brought along for myself.
And he chose this delicious Icebox Pie recipe to try out.
I modified the recipe ever-so-slightly. It was delicious and is perfect for the summer.
Brennan started by making the crust. We made the pie entirely in the food processor, but you could also use a mixer.
He crushed pretzel sticks, then mixed in melted butter and light brown sugar.
Look at those long piano fingers!
He pressed it into a greased pie pan and cooked it for 11 minutes, then cooled it on a wire rack for 30 minutes.
While it was cooling, Brennan promptly forgot about the rest of the pie and went out to play.
I finished it up for him. He was thrilled to see the end result at dinner the next day!
I then blended sweetened condensed milk and light cream cheese together. I added in strawberry gelatin and chopped fresh strawberries, and about 1 cup of light Cool Whip.
I froze the pie overnight.
The next day I topped the frozen pie with more Cool Whip and set it back in the freezer for an hour.
While we had dinner I set the pie out to soften up a touch.
It was delicious!
Double click to print as a 5x7 recipe card.