Strawberry Pretzel Salad

#03 2026-06-24 serves 12 1 hour

visual

2 blocks cream cheese or 8 ounce softened	Beat cream cheese, sugar, and vanilla until smooth	Fold in Cool Whip until fluffy; refrigerate	Spread cream cheese mixture in serving dish, add strawberries and pretzel mixture, mix well, top with reserved portions
3/4 cup sugar
2 teaspoon vanilla
16 ounce Cool Whip thawed
4 cup strawberries diced
2 cup pretzels crushed	Combine pretzels, pecans, brown sugar, and melted butter; mix until coated	Spread on cookie sheet and bake 10-12 minutes until golden; cool completely and break into pieces
1 cup pecans chopped
1 cup brown sugar
1 cup butter melted

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ingredients

method

Preheat oven to 400°F. Spray a cookie sheet with cooking spray or line with parchment paper. In a large bowl, combine the crushed pretzels, chopped pecans, brown sugar, and melted butter, mixing well until everything is coated. Spread evenly onto the cookie sheet and bake 10-12 minutes, until bubbly and golden brown. Let cool completely, then break into pieces.
In another bowl, beat the softened cream cheese, sugar, and vanilla with a hand mixer until smooth. Fold in the Cool Whip until mixed through, nice and fluffy. Cover and refrigerate until the pretzel mixture has cooled completely.
Spread the cream cheese mixture evenly into your serving dish. Add the strawberries and the pretzel mixture, reserving a little of each for topping. Right before serving, mix it up well, then top with the reserved pretzel mixture and strawberries. Best eaten as soon as possible; can be stored in the refrigerator up to 2 days, but the pretzels will start to soften.