Strawberry Pretzel Salad with Pecan Crunch
A crowd-pleasing dessert that perfectly balances salty, sweet, and creamy. This version features a toasted pretzel and pecan brittle that stays crunchy until the very last bite!
- Prep Time: 20
- Cook Time: 10
- Total Time: 30
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
2 cup 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
1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2. In a medium-sized bowl, add pretzel pieces, chopped pecans, and brown sugar and mix together. Pour melted butter over ingredients and mix until well combined.
3. Spread pretzel mixture on the lined baking sheet and bake for 8-10 minutes or until bubbling. Set pan aside to fully cool before breaking into small pieces.
4. In a large bowl, mix together cream cheese, sugar, and vanilla extract. Once smooth, fold in the cool whip until just combined. Cover and refrigerate until ready to serve.
5. For serving: Top cream mixture with sliced strawberries and cooled pretzel crunch. Mix in right before serving and top with more pretzel crunch if desired.
Notes
For the best crunch, wait until immediately before serving to add the pretzel mixture to the cream base.
Use full-fat cream cheese for the best texture.
If you don’t have pecans, walnuts work beautifully too!