Description
A refreshing and vibrant salad combining sweet strawberries with a crunchy pretzel base, perfect for summer gatherings.
Ingredients
- 2 cups crushed pretzels
- 1 cup chopped pecans
- 1 cup brown sugar
- 1 cup butter, melted
- 4 cups sliced strawberries
- 2 8 oz packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 16 oz Cool Whip
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Mix together the crushed pretzels, chopped pecans, and brown sugar in a medium bowl. Pour in the melted butter and stir until fully combined.
- Spread the pretzel mixture onto the prepared baking sheet and bake for 8–10 minutes, until it starts bubbling. Allow it to cool completely before breaking it into small, bite-sized pieces.
- Beat the softened cream cheese, granulated sugar, and vanilla extract until smooth in a large bowl. Gently fold in the Cool Whip until incorporated. Cover and refrigerate until ready to serve.
- Fold in the sliced strawberries and half of the pretzel crunch just before serving. Reserve the remaining crunch to sprinkle on top, and enjoy immediately!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Not recommended for freezing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American