Effortless Strawberry Pretzel Pecan Crunch (Print Version)
# Ingredients:
→ Crunch Topping
01 -
1 cup pretzels, chopped up
02 -
1/2 cup pecans, chopped small
03 -
3/4 cup brown sugar
04 -
3/4 cup unsalted butter, melted
→ Salad Base
05 -
2 to 3 cups diced strawberries
06 -
8 oz soft cream cheese
07 -
1/2 cup regular sugar
08 -
1 teaspoon vanilla
09 -
1 tub (8 oz) whipped topping, thawed
# Instructions:
01 -
Before you serve, toss those diced strawberries and your cooled crunchy topping right into the creamy stuff. Be gentle so you don’t crush it all. Eat it fresh.
02 -
In a big bowl, beat together the softened cream cheese, sugar, and vanilla until smooth and airy. Once it looks fluffy, gently add the thawed whipped topping so you don’t flatten it.
03 -
Set oven to 200°C. Grab a bowl and stir up those chopped pretzels, chopped pecans, brown sugar, and melted butter. Spread it out on a lined baking sheet with raised edges. Bake about 7 to 9 minutes but watch so it doesn’t burn. Take it out, stir them around, and let it cool all the way.
04 -
Give your strawberries a good wash and dice them up small. Put aside for later.
# Notes:
01 -
It’s super important the crunchy topping is totally cool before you stir it in, otherwise it goes soggy.