Strawberry Cream and Pretzel Pie

Yield: 12 servings


  • 4 cups mini pretzels
  • 11 tbsp butter, melted
  • 1/4 cup sugar
  • 3/4 cup boiling water
  • 2 packages (3 oz. each) strawberry gelatin
  • 1/4 cup lemon juice
  • 1 1/4 lbs. fresh strawberries, divided
  • 2 cups heavy whipping cream
  • 1 jar (7 oz.) marshmallow cream
  • 2/3 cup whipped cream cheese
  • 2/3 cup sweetened condensed milk


  1. Place the pretzels in a food processor and pulse until chopped.  Add the melted butter and sugar and mix together.
  2. Reserving 1/3 cup of pretzel mixture, press the rest into the bottom of a 9" springform pan that has been lined with parchment paper and sides greased.  Refrigerate for at least 30 minutes.
  3. Combine the boiling water and strawberry gelatin.  Stir until fully dissolved.  Add the lemon juice, and refrigerate for 30 minutes.
  4. While the gelatin is cooling, chop 3/4 lb. of strawberries.  Set aside.
  5. Whip 1 cup of the whipping cream to stiff peaks.  Set aside.
  6. In a mixing bowl, combine the marshmallow cream, cream cheese, sweetened condensed milk, and strawberry gelatin.  Mix well.  Fold in the chopped strawberries and whipping cream.
  7. Pour the gelatin mixture into the springform pan.  Refrigerate until fully set.
  8. Whip the remaining cream to stiff peaks and spread over the pie.
  9. Halve the remaining strawberries and arrange on top.  Sprinkle with reserved pretzel mixture.  If desired, add some additional mini pretzels.

Adapted from Taste of Home.