Description
A quick and crunchy salad with a tasty cream cheese layer and fresh strawberries, perfect for summer gatherings.
Ingredients
Scale
- 2 cups crushed pretzels
- 1 cup chopped pecans
- 1 cup brown sugar
- 1 cup butter, melted
- 2 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 16 oz Cool Whip
- 4 cups sliced strawberries
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment.
- Mix crushed pretzels, chopped pecans, and brown sugar in a medium bowl.
- Pour melted butter over the mix and stir to coat well.
- Spread the mix on the baking sheet and bake for 8 to 10 minutes until golden and bubbling.
- Let the baked mix cool completely and break it into small pieces.
- Beat cream cheese with granulated sugar and vanilla until smooth.
- Fold in Cool Whip gently and chill until ready to serve.
- Spread the cream cheese mixture in a serving dish just before serving.
- Top with sliced strawberries and sprinkle the pretzel crunch evenly over the top.
- Reserve extra crunch for garnish if desired.
Notes
For fewer processed ingredients, use Greek yogurt mixed with honey instead of some Cool Whip. Store pretzel crunch separately until serving to maintain its crispiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 14g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: salad, strawberry, summer, dessert, party