Strawberry Pretzel Salad with a Pecan Crunch Twist
A crowd-pleasing Strawberry Pretzel Salad with a twist! We’ve added pecans to the pretzel crust for extra depth and a deconstructed serving style to keep the crunch perfectly crispy. No soggy layers here!
- Prep Time: 20
- Cook Time: 10
- Total Time: 30
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
2 cups crushed pretzels
1 cup chopped pecans
1 cup brown sugar
1 cup butter, melted
4 cups sliced fresh strawberries
2 (8 oz) packages cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla extract
16 oz cool whip
Instructions
1. Preheat your oven to 400 degrees F and line a large rimmed baking sheet with parchment paper for easy cleanup.
2. In a medium-sized bowl, combine the crushed pretzel pieces, chopped pecans, and brown sugar. Mix until the sugar is evenly distributed.
3. Pour the melted butter over the pretzel mixture and stir until every piece is coated and glistening.
4. Spread the pretzel mixture in an even layer on the prepared baking sheet. Bake for 8-10 minutes, or until the mixture is bubbling and fragrant. Set the pan aside to cool completely. Once cold, break the ‘toffee’ into small bite-sized pieces.
5. In a large mixing bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Gently fold in the Cool Whip until no white streaks remain.
6. Cover and refrigerate the cream mixture until you are ready to serve.
7. When ready to eat, top the cream mixture with the sliced strawberries and the cooled pretzel-pecan crunch. Toss together gently just before serving to ensure the pretzels stay crunchy.
Notes
Ensure your cream cheese is truly at room temperature to avoid lumps.
For the best texture, don’t mix the crunch into the cream until the very last second.
You can make the crunch and the cream mixture up to 24 hours in advance.