No Bake Strawberry Pretzel Pie
This No Bake Strawberry Pretzel Pie is salty pretzel crust filled with a cream cheese strawberry filling, and topped with whipped cream, pretzels, and fresh berries.
Servings 8 Slices
Calories 829kcal
Equipment
- Food processor
- 9 inch spring form pan
- mixing bowls
- Hand mixer
Ingredients
- 4 cups miniature pretzels
- 8 tablespoons butter melted
- ¼ cup sugar
- ¾ cup boiling water
- 6 ounces strawberry gelatin powder
- ¼ cup lemon juice
- 1 pound fresh strawberries divided
- 2 cups heavy whipping cream divided
- 17 ounces marshmallow creme
- ⅔ cup whipped cream cheese
- ⅔ cup sweetened condensed milk
- 1 tablespoon sugar
Instructions
- Crush the pretzels either in a food processor or in a ziploc bag with a rolling pin.
- Add butter and sugar until combined.
- Press the crust mix into a 9 inch springform pan.
- Refrigerate 30 minutes.
- Meanwhile in a bowl combine the boiling water, jello and lemon juice.
- Whisk until all dissolved.
- Refrigerate 30 minutes stirring once or twice.
- Meanwhile dice up half of the strawberries and slice the other hald.
- In another bowl whip 1 cup heavy cream to form stiff peaks.
- Beat the marshmallow creme, cream cheese and sweetened condensed milk into the jello mixture until blended.
- Fold in chopped strawberries and whipped cream.
- Pour into crust.
- Refrigerate 4-6 hours.
- When ready to serve whip the remaining 1 cup of whipping cream with 1 tablespoon sugar until soft peaks form.
- Spread the whipped topping over the pie.
- Garnish with the sliced strawberries and more pretzels.
- Serve!
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1Slice | Calories: 829kcal | Carbohydrates: 133g | Protein: 11g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 97mg | Sodium: 721mg | Potassium: 382mg | Fiber: 3g | Sugar: 84g | Vitamin A: 1229IU | Vitamin C: 38mg | Calcium: 169mg | Iron: 2mg