Description
A refreshing salad with a crunchy pretzel base, creamy cheese layer, and fresh strawberries, perfect for summer gatherings.
Ingredients
Scale
- 2 cups Crushed pretzels
- 1/2 cup Chopped pecans
- 1/4 cup Brown sugar
- 1/2 cup Butter, melted
- 2 cups Sliced strawberries
- 8 oz Cream cheese, softened
- 1/2 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 cup Cool Whip
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the crushed pretzels, chopped pecans, brown sugar, and melted butter in a mixing bowl. Stir well until everything is coated.
- Press the mixture evenly into the bottom of a 9×13 inch baking pan.
- Bake this layer in the preheated oven for about 10 minutes or until it turns slightly golden. Once done, remove it from the oven and let it cool completely.
- Beat the softened cream cheese with granulated sugar and vanilla extract until the mixture is smooth and well combined.
- Fold in the Cool Whip into the cream cheese mixture until it’s light and fluffy.
- Spread the cream cheese mixture evenly over the pretzel base once the crust has cooled.
- Layer the sliced strawberries on top, arranging them decoratively for visual appeal.
- Cover the dish with plastic wrap or foil and refrigerate the salad for at least 120 minutes.
- Scoop out portions to serve and enjoy!
Notes
Make sure the pretzel crust is fully cooled before adding the cream cheese layer to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 27g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg