Ingredients
Scale
- 3 cups mini pretzels
- 1/4 cup sugar
- 1/2 cup butter (softened)
- 2 8-ounce pkgs. Cream Cheese (softened)
- 1 1/3 cups powdered sugar
- 1 1/2 teaspoons vanilla bean paste or extract
- 2 cups heavy cream
- 1 to 1 1/2 lbs strawberries (cut into half lengthwise)
- 1/4 to 1/3 cup sugar
Instructions
- Pulse pretzels in a food processor until fine crumbs form, leaving a few small pieces for texture.
- Alternatively, place pretzels in a zip-top bag and crush them using a rolling pin or heavy object until fine crumbs form.
- In a medium bowl, mix the crushed pretzels, melted butter, and granulated sugar until evenly coated.
- Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
- Refrigerate the crust for 25 minutes or freeze for 10-25 minutes until firm.
Notes
For a sweeter crust, adjust the sugar in the crust mixture.
You can use fresh or frozen strawberries, just ensure thawed strawberries are well-drained if frozen.
- Prep Time: 30 minutes
- Cook Time: No cooking involved
- Category: Desserts
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 19g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg