Ingredients
Equipment
Method
Step-by-Step Instructions
- Rinse and dice about 4 cups of ripe strawberries and set aside in a large mixing bowl, reserving their juices.
- Beat 8 ounces of softened cream cheese with 1 cup of sugar and 1 teaspoon of pure vanilla extract until smooth and creamy.
- Crush 2 cups of pretzels and combine with 1 cup of chopped pecans, ½ cup of melted butter, and ½ cup of brown sugar.
- Preheat oven to 350°F (175°C) and bake the pretzel-pecan topping for about 8-10 minutes until golden brown.
- Once the topping is cool, fold 8 ounces of Cool Whip into the cream cheese mixture.
- Fold in the diced strawberries and the cooled pretzel-pecan crumble gently.
- Serve immediately or refrigerate for about an hour before serving to let the flavors meld.
Nutrition
Notes
For best flavor, refrigerate the salad for about an hour prior to serving. Adjust sweetness based on the strawberries used.