Strawberry Pretzel Pecan Crunch (Print Version)
# Ingredients:
→ Salad Base
01 -
1 teaspoon vanilla extract
02 -
1/2 cup granulated sugar
03 -
1 (8 oz) tub whipped topping, thawed
04 -
8 oz cream cheese, softened
05 -
2 to 3 cups strawberries, diced
→ Crunch Topping
06 -
3/4 cup unsalted butter, melted
07 -
3/4 cup brown sugar
08 -
1/2 cup pecans, chopped
09 -
1 cup pretzels, chopped
# Instructions:
01 -
At the end, gently toss in those diced strawberries and the cooled, crispy topping with your creamy mix. Don't mash it up—try to keep everything a little chunky. Dish it out and enjoy right away.
02 -
Take a big bowl and beat the cream cheese, sugar, and vanilla so it's airy and silky. Scoop in the whipped topping and softly mix until you can't see any streaks.
03 -
Crank the oven up to 200°C. Toss the pretzels, pecans, brown sugar, and melted butter together in a bowl. Lay that mix out on a lined baking sheet with raised sides. Bake for about 7–9 minutes, but stay close—you don't want it to burn. Give it a stir and let it cool completely on the pan.
04 -
Chop the strawberries into little cubes after giving them a good rinse. Leave them off to the side until you're ready.
# Notes:
01 -
Let the crunchy mix cool off totally before stirring it in—you want it to be crispy, not soggy.