Provided by Woman's Day
Lightly coat a 9-in. pie plate with nonstick spray. Line a rimmed baking sheet with foil.
Thinly slice 3⁄4 cup strawberries; set aside. Cut remaining berries in half; toss with sugar and spread on lined baking sheet. Freeze about 30 minutes until partially frozen.
Crust: Process pretzels and sugar in food processor until fine crumbs form. Add butter; pulse until blended. Press evenly over bottom and up sides of pie plate. Freeze 10 minutes, or until firm.
Clean processor. Add sugared halved strawberries; process until puréed. Add remaining ingredients (except sliced berries); pulse until smooth. Transfer to a bowl; stir in sliced berries.
Spoon into crust and freeze uncovered at least 6 hours. Wrap airtight and freeze at least 2 hours more.
To serve: Garnish pie, then refrigerate about 15 minutes for easier slicing.
Planning Tip: Can be made through Step 5 up to 1 week ahead.
Calories 269 Fat 15g Saturated fat 10g Cholesterol 37mg
Sodium 162mg Carbohydrate 27g Fiber 1g
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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