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| 1 1/4 cups |
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Pretzels, crushed |
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| 1/4 cup |
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Butter, melted |
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| 14 oz |
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Sweetened Condensed milk |
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| 1 cup |
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Strawberries, puréed and some for garnish |
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| 1/2 cup |
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Lime Juice |
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| 8 oz |
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Whipped Topping |
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| 1 |
Combine pretzels and butter in a 13 x 9 baking pan, pressing crumb mixture firmly on bottom of pan. Refrigerate until ready to fill. |
| 2 |
Mix milk, strawberries and lime juice in large bowl until well blended. |
| 3 |
Stir in whipped topping. Pour into crust. Freeze for 6 hours or overnight. Let stand at room temperature 15 minutes. Garnish with extra sliced strawberries. |
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| Servings: 12 |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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