This Strawberry Crack Pretzel Salad is such a light, fluffy, delicious sweet treat! Featuring yummy hints of strawberries, buttered brown sugared pretzels and pecans on a light and fluffy whipped base - this dessert is a blast to make, looks and tastes amazing for any occasion, especially summer parties, and is so fast and easy to make too!
Strawberry Crack Pretzel Salad Serves: 6
Prep time: 5 minutes
Cook time: 8 minutes
Total time: 13 minutes
You will need
• 3/4 cup of unsalted butter (melted)
• 1 cup of pretzels (chopped)
• 1/2 cup of pecans
• 3/4 cup of brown sugar
• 8 oz of cream cheese
• 1 tsp of vanilla extract
• 1/2 cup of sugar
• 8 oz tub of cool whip (thawed)
• 2 cups of strawberries (diced and patted dry)
• A few extra strawberries for topping (slice in half and pat dry)
1. Preheat the oven to 400°. Line a baking sheet with aluminum foil. In a medium sized bowl add the butter, pretzels, pecans and brown sugar. Stir until combined.
Pour onto the baking sheet and spread out. Place in the oven and cook for 8 minutes. Make sure it does not burn.
Remove from the oven, stir slightly and let cool.
In a large bowl add the cream cheese, vanilla and sugar.
Beat using a hand mixer until smooth and creamy. Add the whipped topping and fold using a silicone or wooden spoon.
Once the pretzels have completely cooled, scrape the pretzels and pecan mixture into the cream cheese mixture - leaving a little bit aside for topping afterwards. Then add the patted dry diced strawberries.
Gently fold with a spoon to combine.
Transfer to your serving bowl or dish and decorate with the remaining pretzel pecans and halved strawberries. Serve and enjoy!
Tips and tricks! • Store in an airtight container in the fridge for 3-4 days.
• Make sure your baking sheet has edges or the butter will drip everywhere.
• You can save extra pecans, pretzels and strawberries for topping.
• Scoop and eat with a spoon or Graham crackers!
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