2 cups finely crushed pretzels
1½ sticks butter, melted
¼ cup light brown sugar (firmly packed)
2 cups sliced fresh strawberries
1 can (14 oz) sweetened condensed milk
4 oz cream cheese (softened)
4¼ tbsp strawberry jello mix
2 cups whipping cream
⅓ cup sugar
Preheat oven to 350°.
Combine pretzels, butter, and brown sugar. Firmly press into 10" pie plate for crust.
Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire rack for about 30 minutes.
Process strawberries in a food processor until finely chopped. Beat condensed milk, cream cheese, and strawberry jello with a mixer at medium speed until smooth. Add strawberries and beat on low speed until just blended.
Beat ¾ cup whipping cream at high speed until soft peaks form. Gently fold whipped cream into strawberry mixture. Spoon into prepared crust. cover and freeze 8-12 hours or until firm.
Beat remaining whipping cream at high speed until foamy. Gradually add sugar, beating until soft peaks form. Spread over pie in large dollops. Freeze 1 hour before serving.
