A light, creamy dessert salad with a crunchy twist
Description
This refreshing salad combines sweet, juicy strawberries with a rich, creamy base and a crunchy pretzel-pecan topping. It’s a perfect balance of textures and flavors, ideal for gatherings or as a quick dessert.
Ingredients
For the Crunch Topping
- 2 cups crushed pretzels
- 1 cup chopped pecans
- 1 cup brown sugar
- 1 cup butter, melted
For the Creamy Base
- 2 packages (8 oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 16 oz Cool Whip
For the Fruit
- 4 cups strawberries, sliced
Instructions
Prepare the Crunch Topping
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the crushed pretzels, chopped pecans, and brown sugar.
Stir in the melted butter until evenly coated.
Spread the mixture onto the baking sheet and bake for 8 to 10 minutes, until bubbling.
Allow it to cool completely, then break into small pieces.
Make the Creamy Mixture
In a large bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth.
Gently fold in the Cool Whip until fully combined.
Cover and refrigerate until ready to serve.
Assemble the Salad
Just before serving, fold the sliced strawberries into the cream mixture.
Add half of the pretzel crunch and mix lightly.
Top with the remaining crunch for added texture.
Serving
Serve immediately to enjoy the contrast between the creamy base and the crispy topping.
Notes
- Make sure the cream cheese is softened for easier mixing.
- For a lighter version, you can use reduced-fat cream cheese or light Cool Whip.
- This salad is best served fresh to maintain the crunch of the topping.
