Quick & Easy Strawberry Ice Box Pie

Quick & Easy Strawberry Ice Box Pie For the crust: 2 - cups finely crushed pretzel sticks 1/3 - cup butter, melted 1/4 - cup packed brown sugar for the filling: 2 - cups strawberries, hulled and sliced 1 - (13.5 oz) container Strawberry Cream Cheese Fruit Dip 3 - tablespoon strawberry Jell-O powder 3/4 - cup whipping cream, whipped for the whipped cream topping: 1 1/4 - cups whipping cream 1/3 - cup powdered sugar 1/4 - teaspoon vanilla extract Preheat oven to 350 degrees. Stir together the first 3 ingredients. Firmly press on bottom, up sides of a lightly greased 10 inch pie plate. Bake 10-12 minutes or until lightly browned. Remove from the oven to a wire rack, and cool completely about 30 - 45 minutes. Process strawberries in a food processor or use an immersion blender until finely chopped. In a large bowl add the strawberry fruit dip, chopped strawberries and gelatin; mix until combined (I just used a wooden spoon). Beat 3/4 cup of whipping cream at high speed until soft peaks form.; gently fold whipped cream into the strawberry mixture, and spoon into prepared crust. Cover and freeze for 8 hours or until firm. Beat remaining 1 1/4 cups whipping cream at high speed until foamy; gradually add the powdered sugar and vanilla extract; beating until soft peaks form. Spread over pie. Freeze for 1 hour or until whipped cream is firm. To serve remove from freezer 45 minutes before serving. Keep pie stored in freezer. Cook's Note: You can substitute a 9 inch store bought graham cracker crust or use a homemade graham cracker crust in place of the pretzel crust.