Strawberry Pretzel Pecan Crunch (Print Version)
# Ingredients:
→ Salad Base
01 -
2 to 3 cups strawberries, diced
02 -
8 oz cream cheese, softened
03 -
1 (8 oz) tub whipped topping, thawed
04 -
1/2 cup granulated sugar
05 -
1 teaspoon vanilla extract
→ Crunch Topping
06 -
1 cup pretzels, chopped
07 -
1/2 cup pecans, chopped
08 -
3/4 cup brown sugar
09 -
3/4 cup unsalted butter, melted
# Instructions:
01 -
Wash strawberries thoroughly and dice into small pieces. Set aside for later use.
02 -
Preheat oven to 200°C. Combine chopped pretzels, chopped pecans, brown sugar, and melted butter in a medium bowl. Spread mixture evenly on a parchment-lined baking sheet with edges. Bake for 7 to 9 minutes, monitoring closely to prevent burning. Remove from oven, stir, and allow to cool completely.
03 -
In a large mixing bowl, whip softened cream cheese, granulated sugar, and vanilla extract until smooth and fluffy. Gently fold in the thawed whipped topping until uniformly combined.
04 -
Just before serving, fold diced strawberries and the cooled crunch topping into the cream cheese mixture. Mix gently to preserve texture. Serve immediately.
# Notes:
01 -
Ensure the pretzel and pecan crunch is completely cooled before folding into the mixture to maintain a crisp texture.