Delicious Strawberry Pecan Pretzel Salad for Everyone
A delightful and easy-to-make Strawberry Pecan Pretzel Salad that's perfect for any occasion. This recipe combines a crunchy pretzel base with a creamy, fruity filling for a unique and satisfying dessert or side dish.
Equipment
- baking sheet with raised sides
- mixing bowls
- electric mixer (optional)
Ingredients
- 1 cup crushed pretzels
- ½ cup chopped pecans
- ¾ cup brown sugar
- ¾ cup butter melted
- 3 cups diced strawberries
- 8 oz cream cheese softened
- ½ cup granulated sugar
- 1 teaspoon vanilla
- 3 cups Cool Whip or whipped cream
Pretzel Base
- 1 cup crushed pretzels
- ½ cup chopped pecans
- ¾ cup brown sugar
- ¾ cup butter melted
Cream Cheese Filling
- 8 oz cream cheese softened
- ½ cup granulated sugar
- 1 teaspoon vanilla
- 3 cups Cool Whip or whipped cream
Assembly
- cooled pretzel mixture
- 3 cups diced strawberries
- cream cheese mixture
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, combine crushed pretzels, chopped pecans, brown sugar, and melted butter. Mix well.
- Spread this mixture onto a baking sheet with raised sides and bake for 7 minutes. Let it cool completely, then break into small pieces.
- In a separate bowl, beat the softened cream cheese with granulated sugar and vanilla until smooth. Fold in the Cool Whip until just combined. Cover and refrigerate this filling.
- Just before serving, gently stir the cooled pretzel mixture and diced strawberries into the chilled cream cheese mixture. Spoon the salad into a serving dish.
Assembly
- Combine the cooled pretzel mixture, diced strawberries, and cream cheese mixture. Spoon into a serving dish.
Notes
This pretzel salad is best enjoyed immediately after assembly as the pretzels can become soggy over time. For substitutions, whipped cream can replace Cool Whip, and additional crushed pretzels can be used instead of pecans.