I love a good strawberry dessert. I remember my Grandmother Norton’s strawberry ice cream that she made in the freezer of her refrigerator. She had a small aluminum loaf pan that she used for her ice cream. Unfortunately, I don’t remember the whole recipe. All I know is that it had sweetened condensed milk and strawberries and that it didn’t take long for us kids to empty the pan!
This Strawberry Ice Box Sheet Pan Pie reminds me of her. The recipe is wonderful just as it is but you can make it an extra festive dish with the addition of fresh blueberries! Create an American flag design by garnishing with blueberries arranged in a square on the top left and cover the rest with quartered strawberries. I hope you have a beautiful Fourth of July and that you will make this wonderful dessert for your favorite people!
- 3½ cups graham cracker crumbs
- ½ cup toasted pecans, finely chopped
- 1¼ cups unsalted butter, melted
- ¾ cup plus 2 tablespoons sugar
- ¾ teaspoon kosher salt
- 2 (8-ounce) packages cream cheese, softened
- 1⅓ cups confectioners’ sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups coarsely chopped fresh strawberries
- 1 (8-ounce) container frozen whipped topping, thawed
- Garnish: quartered strawberries
- Spray a 15x10-inch jellyroll pan with cooking spray.
- For crust: In a large bowl, stir together graham cracker crumbs, pecans, melted butter, sugar, and salt. Let stand for 5 minutes. Press mixture into bottom and up sides of prepared pan. Freeze until firm, about 20 minutes.
- For filling: In a large bowl, beat cream cheese and confectioners’ sugar with a mixer at medium speed until smooth. Add sour cream and vanilla, beating until combined. Lightly pat strawberries dry with a paper towel. Fold strawberries and whipped topping into cream cheese mixture. Spread onto prepared crust. Loosely cover and refrigerate for up to 6 hours. Garnish with strawberries, if desired.
Happy Fourth of July!
