Blog Lead Strawberry Cake

While creating this recipe, Judi, one on our very first recipe writers, was reminded of a close friend of hers from college who had a tradition of giving people Peppermint Ice Cream Pies for the holidays. She’s not sure how the tradition started or why he thought ice cream was the appropriate sweet treat during the coldest of the seasons (maybe he thought there’d be more leftovers for him?), but she started to look forward to getting the pie every year. We say: here’s to ice cream all year round!

 Ice Cream Cake

1 9-Ounce Package Chocolate Wafer Crackers
½ Cup Butter, Melted
1.25 Quarts Strawberry Ice Cream
¼ Cup Hot Fudge Sauce
1 Quart Strawberries
4-6 Large Pretzel Rods
1-2 Cups Whipped Cream

Pie Dish

Make the crust:

Place the cookies into a large sealable bag and crush with a rolling pin until they resemble the texture of sand (or use a food processor or blender). Combine the cookie crumbs and melted butter until moistened. Press the mixture firmly and evenly onto the bottom and against the sides of a pie dish. (If desired, cover your hand with a bag secured with a rubber band.) Freeze the crust for 15 to 25 minutes, or until set.

Assemble the pie:

While the crust sets, quarter one-third of the strawberries; halve the remaining strawberries. Crush the pretzel rods. Remove the crust from the freezer. If desired, spread a thin layer of hot fudge onto the base of the crust. Spread one-third of the strawberry ice cream into the pie. Sprinkle with some of the quartered strawberries, some of the crushed pretzels (save the rest for garnish) and a drizzle of hot fudge. Repeat this process once more. Finish with a layer of strawberry ice cream. Freeze for 25 to 30 minutes, or until set.

 Garnish the pie:

Top the frozen pie with the whipped topping, halved strawberries, reserved pretzels and a drizzle of hot fudge. Freeze for 15 to 20 minutes, or until set.