Strawberry Pretzel Salad #03 2026-06-24 serves 12 1 hour keep screen on visual 2 blocks cream cheese or 8 ounce softenedbeat until smooth, fold in Cool Whip until fluffy, refrigeratespread cream cheese mixture in serving dish, add strawberries and most of pretzel mixture, mix well, top with reserved pretzel and strawberry 3/4 cup sugar 2 teaspoon vanilla 16 ounce Cool Whip thawed 4 cup strawberries diced 2 cup pretzels crushedcombine and mix until coated, spread on sheet, bake 10-12 min until bubbly and golden, cool completely, break into pieces 1 cup pecans chopped 1 cup brown sugar 1 cup butter melted rotate your phone for the tabular view ingredients 2 cup pretzels crushed1 cup pecans chopped1 cup brown sugar1 cup butter melted2 blocks cream cheese or 8 ounce softened3/4 cup sugar2 teaspoon vanilla16 ounce Cool Whip thawed4 cup strawberries diced 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.