Preheat your oven to 350 degrees and lightly grease a 10-inch-deep dish pie pan.

Add the pretzels to your food processor and pulse them until they’re crushed.  You may need to set the processor to low or high to achieve the finely crushed texture we’re looking for here.  Once they are finely crushed, add in the melted butter, brown sugar and cinnamon.  Pulse it together to combine. *  Add the pretzel mixture to the pie pan, use your fingers or bottom of a small measuring cup to help you flatten the mixture.  Press it down firmly into the pan and allow some of the mixture to come up the sides of the pan.  Bake the pretzel crust for 10-12 minutes or until lightly browned. Once it’s browned, remove it and set aside to cool completely before moving forward.

Once your crust is cooled, beat the sweetened condensed milk, softened cream cheese and gelatin in a large bowl or bowl of a stand mixer at medium speed until it’s smooth*. 

Place the strawberries in your clean food processor and pulse the berries until they’re smooth.  Pour the strawberries puree through a fine mesh strainer into the bowl with the sweetened condensed milk mixture.  Discard the seeds.

Zest and juice limes into the strawberry sweetened condensed milk mixture, beat on LOW until it’s well blended. 

Gently fold in the sweetened whipped topping into the strawberry lime filling.  Spoon the mixture into the prepared and cooled pretzel crust.  Cover the pie tightly with plastic wrap and a layer of aluminum foil for extra protection.  Freeze the pie for 6-8 hours or until firm. *

We served this frozen sweet treat with extra sweetened whipped topping.  It was just as good as we remembered it!