I’ve got warmer weather on my mind…sunshine, green grass, fresh fruit and all things outdoors. This Strawberry Pretzel Pecan Salad reminds me of just that.
It’s cool, refreshing with just the right amount of sweet…does it get any better than that? A cream cheese and whipped cream base with fresh strawberries and candied pecans and pretzels mixed in. Sweet and salty at its best.
This is another recipe of my moms and it goes right to the top of the list of my favorite salads. It’s a great addition to a holiday meal or next to your grilled meat. Give it a try, you won’t regret it.
My biggest dilemma right now is….for Easter lunch do I make the usual Pineapple Pretzel Salad or change it up this year for this Strawberry Pretzel Pecan Salad? Hmmm….Maybe both!!! ☺
Get the Pineapple Pretzel Salad recipe HERE! Check out Strawberry Pretzel Pecan Salad recipe below!
- 1 cup crushed pretzels
- ½ cup chopped pecans
- ¾ cup brown sugar
- ¾ cup butter, melted
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla
- 3 cups whipped cream or cool whip
- 3 cups diced strawberries
- Combine crushed pretzels, chopped pecans, brown sugar and melted butter and spread on a jelly roll pan and bake at 400 degrees for 7 minutes. Cool and break apart. Store in airtight container. (Can be made up to two days ahead.
- Beat together cream cheese, granulated sugar and vanilla. Fold in whipped cream. Store cream cheese mixture in refrigerator in airtight container until ready to serve.
- Just before serving gently stir in strawberries and Pretzel/Pecan mixture.
- Enjoy!!
