Crack Pretzel Salad

5 from 1 vote

Sweet, salty, and irresistible, this strawberry pretzel salad has a buttery crunch, creamy filling, and juicy strawberries.

Prep Time5

Cook Time8

Total Time13

Course: Dessert, Side Dish

Cuisine: American

Servings: servings

Author: Alyssa Rivers

Equipment

1 Hand Mixer

Ingredients

2 cups crushed pretzels
½ cup chopped pecans
¾ cup melted salted butter
¾ cup packed brown sugar
8 ounces softened cream cheese
⅓ cup granulated sugar
1 teaspoon vanilla extract
1 (8-ounce) container thawed whipped topping
2 cups diced fresh strawberries

Instructions

Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Combine 2 cups crushed pretzels, ½ cup chopped pecans, ¾ cup melted salted butter, and ¾ cup packed brown sugar in a medium bowl, then spread evenly on the prepared baking sheet. Bake for 7-8 minutes, until bubbling and browned (but not burned!) Set aside to cool.
Meanwhile, add 8 ounces softened cream cheese, ⅓ cup granulated sugar, and 1 teaspoon vanilla extract to a large bowl and beat with a hand mixer until smooth, scraping down the sides and bottom of the bowl as needed.
Fold 1 (8-ounce) container thawed whipped topping into the cream cheese mixture just until combined.
Crush the cooled pretzels into bite-sized pieces.
Just before serving, fold the crushed pretzels and 2 cups diced fresh strawberries into the cream cheese mixture.

Video

Notes

Storage Recommendations

Make-Ahead: You can prep the components ahead of time and fold everything together right before serving so the pretzels stay crunchy.
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind the pretzels will soften over time.
Freezer: Not recommended, as the texture of the cream mixture and strawberries will change after thawing.

Nutrition

QR code

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