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Recipe Ingredients

  • 5 ounces salted pretzels, plus more, for garnish
  • 1/4 cup packed brown sugar
  • 10 tablespoons unsalted butter, melted
  • 1 pint strawberry ice cream
  • 3/4 cup strawberry jam, divided
  • 1/2 lemon, juiced
  • Whipped topping
  • 2 tablespoons dark chocolate shavings, for garnish

Recipe Directions

  1. Place pretzels in food processor and pulse into a fine crumb. Add sugar and butter and pulse to combine. Press cookie mixture evenly into bottom and up the sides of a 9-inch pie dish. Freeze for at least 30 minutes until firm.
  2. Allow ice cream to set at room temperature for 10 minutes until softened.
  3. Meanwhile, whisk jam and lemon juice together in small bowl until combined. Spread 1/2 cup of jam mixture evenly into prepared pie crust. Reserve 1/4 cup of jam mixture for topping pie. Spread ice cream evenly over jam mixture. Freeze for at least 4 hours or overnight until ice cream is firm.
  4. Remove from freezer 10 to 15 minutes before serving. Top pie with whipped topping. Drizzle with reserved jam mixture. Garnish with pretzel and chocolate shavings. Serve and enjoy.

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