Fresh strawberries, warm summer evenings, and backyard BBQs are the perfect combination for an easy frozen dessert everyone will love. This simple no-bake Strawberry Icebox Pie is made for summer gatherings, birthday celebrations, and sharing with family and friends.
A sweet and salty pecan graham cracker crust is layered with a light and fluffy strawberry cream filling made with cream cheese, frozen strawberries, and whipped cream. The result is a creamy, refreshing dessert that tastes like a cross between an ice cream cake and a frozen pie.
Best of all, this make-ahead dessert comes together in less than 30 minutes and can be stored in the freezer until you’re ready to serve. The combination of crunchy crust, creamy filling, and bright strawberry flavor makes this warm-weather favorite one both kids and adults will love all summer long.
Ingredients:
For the Crust:
- 9 graham cracker sheets
- 3/4 cup pecans
- 1/4 cup light brown sugar
- 1/2 tsp salt
- 6 tbl unsalted butter, melted
For the Filling:
- 16 oz fresh or frozen strawberries, destemmed
- 1 1/4 cup heavy whipping cream
- One 14 oz can sweetened condensed milk
- 4 oz whipped cream cheese, room temperature
Extra whipped cream or fresh strawberries for serving, if desired.
Instructions:
To Prepare the Crust:
Combine the graham crackers, pecans, light brown sugar, and salt in a food processor or blender until the crackers are in crumbs and everything is well combined. Pour the crumbs into a bowl and stir in the butter to combine. Pat the mixture evenly into the bottom and sides of a 9” springform pan and set aside while you prepare the filling.
To Prepare the Filling:
If using frozen strawberries, set them out at room temperature while you prepare the whipped cream. In the bowl of a stand mixer or a large mixing bowl, use a whisk attachment to whip the heavy whipping cream, sweetened condensed milk, and cream cheese together until the mixture is a thick and cloud-like mixture. Set aside. Process the berries in a food processor or a blender until they have been reduced to a thick puree (or icy slush, if using frozen berries). Some larger (1/8-1/4”) chunks will still exist. Stir the berries into the whipped cream mixture. Scrape the sides of the bowl and then fold to well-incorporate it. The mixture will still be a little loose, but be sure not to overwork it. Pour the mixture on top of the prepared pie crust, cover the pan with a sheet of plastic wrap, and place on an even surface in the freezer. Freeze until solid, about 6 hours or overnight. Once frozen, set out for 10 minutes at room temperature prior to slicing. Dip a knife in hot water to slice. Serve with additional whipped cream or fresh berries, if desired.
