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Viral Strawberry Pretzel Salad With Graham Cracker Crust
A sweet and salty fluff salad featuring caramelized pretzel pecan bits folded into a smooth cream cheese filling with fresh strawberries.
Ingredients
- – 2 cups crushed pretzels
- – 1 cup chopped pecans
- – 1 cup brown sugar
- – 1 cup butter, melted
- – 4 cups sliced strawberries
- – 2 8 oz packages cream cheese, softened
- – 3/4 cup granulated sugar
- – 2 teaspoons vanilla extract
- – 16 oz Cool Whip
Instructions
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1Prep the Oven and Pan: Adjust your oven temperature to 400°F and line a large baking sheet with a piece of parchment paper.
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2Mix the Base Crust: Combine the crushed pretzels, chopped pecans, and brown sugar inside a medium mixing bowl. Pour the melted butter over the dry elements and stir until everything is completely incorporated.
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3Bake and Cool the Brittle: Distribute the pretzel and nut mixture evenly across the prepared baking pan and bake for 8 to 10 minutes until it becomes thoroughly hot and bubbling. Remove from the oven, allow it to cool down completely, and then break the hardened crust into small crunch pieces.
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4Whip the Creamy Filling: Place the softened packages of cream cheese, granulated sugar, and vanilla extract into a large bowl, beating the ingredients together until the texture is perfectly smooth. Gently fold the Cool Whip into the mixture, cover the bowl, and place it in the refrigerator until you are ready for final assembly.
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5Assemble and Serve: Just prior to presenting the dish, fold the sliced strawberries and exactly one half of your prepared pretzel crunch pieces into the chilled cream cheese filling. Scatter the remaining crunchy bits over the top surface and serve immediately.
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