Strawberry Icebox Cake

Directions

1. Combine the graham crackers, pecans, light brown sugar, and salt in a food processors or blender and process until the crackers are in crumbs and everything is well combined. Pour the crumbs into a bowl and stir in the butter to combine. Pat the mixture into the bottom of a 9” springform pan and set aside while you prepare the filling.
2. Set the strawberries out at room temperature while you prepare the whipped cream. In the bowl of a stand mixer or a large mixing bowl, use a whisk/whisk attachment to whip the 1-1/4 cup of heavy whipping cream until stiff peaks have formed. Set aside. Process the frozen berries in a food processor or a blender until they have been reduced to a thick icy slush. Some larger (1/8-1/4”) chunks will still exist. In a large bowl or the bowl of a stand mixer, cream the cream cheese and sweetened condensed milk until smooth. If the cream cheese will not incorporate, it could be that it is too cold, so set it out at room temp until you can cream the two together. Beat the berries into the cream cheese mixture. Scrape the sides of the bowl and then fold in the whipped cream. The mixture will still be a little loose, but be sure to not overwork it. Pour the mixture on top of the prepared pie crust, cover the pan with a sheet of plastic wrap, and place on an even surface in the freezer until solid, about 6 hours or overnight. Once frozen, set out 10 minutes at room temperature prior to slicing. Serve with additional whipped cream or fresh berries, if desired.