Strawberry Pretzel Salad with Crunch
This deliciously chaotic Strawberry Pretzel Salad combines crushed pretzels, strawberries, and a cream cheese layer for a perfect sweet and crunchy dessert.
Ingredients
For the Pretzel Crunch
- 2 cups crushed pretzels Basic small twists or sticks, not flavored.
- 1 cup chopped pecans Optional, for added crunch.
- 1 cup brown sugar
- 1 cup butter, melted
For the Cream Cheese Filling
- 2 packages cream cheese, softened (8 oz each)
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 16 oz Cool Whip Use the original for best texture.
For the Fruit Layer
- 4 cups sliced strawberries Fresh strawberries recommended.
Instructions
Prepare the Pretzel Crunch
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine crushed pretzels, chopped pecans, and brown sugar. Stir in melted butter until well coated.
- Spread the pretzel mixture evenly on the prepared baking sheet. Bake for 8-10 minutes until bubbling and golden. Remove and allow it to cool completely.
Prepare the Cream Cheese Mixture
- In a large mixing bowl, beat softened cream cheese, granulated sugar, and vanilla extract until smooth.
- Gently fold in the Cool Whip until fully incorporated. Cover and refrigerate until ready to assemble.
Assemble the Salad
- Fold the sliced strawberries and half of the cooled pretzel crunch into the cream cheese mixture.
- Transfer the salad to a serving dish and sprinkle the remaining pretzel crunch on top. Serve immediately for the best texture.
Notes
Serve this dessert salad cold. Store leftovers in the fridge, but consume within 24 hours for the best crunch.