Strawberry-Pretzel Icebox Pie

Ingredients

• 0.3 cup brown sugar light packed
• 0.8 cup butter melted
• 8 oz cream cheese softened
• 0.3 cup granulated sugar 
• 2 cups pretzel sticks crushed finely
• 2 cups strawberries fresh sliced
• 4 tablespoons strawberry gelatin ()
• 14 oz condensed milk sweetened canned
• 2 cups whipping cream divided

Equipment

• food processor
• bowl
• oven
• whisk
• wire rack
• hand mixer
• stand mixer

Directions

1. Preheat oven to 35
2. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate.
3. Bake 10 to 12 minutes or until lightly browned.
4. Remove from oven to a wire rack, and cool completely (about 30 minutes).
5. Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed.
6. Beat condensed milk and next 2 ingredients at medium speed with an electric mixer until smooth. (Use the whisk attachment if using a stand mixer.)
7. Add strawberries; beat at low speed just until blended.
8. Transfer to a large bowl.
9. Beat 3/4 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 to 12 hours or until firm.
10. Beat remaining 1 1/4 cups whipping cream at high speed until foamy; gradually add granulated sugar, beating until soft peaks form.
11. Spread over pie. Freeze 1 hour or until whipped cream is firm.