It’s strawberry season! The perfect time to make this Strawberries & Cream with Sugared Pretzels and Pecans! Slice up those beautiful ruby red berries and toss them in a cream cheese fluff. You’ll love biting into the toasted pretzels and pecans coated in brown sugar. Fruit salad doesn’t get any better than this!!!
Here in South Florida we are lucky to have access to some pretty awesome strawberry farms to pick our own strawberries. It’s SO fun and really dear to my heart. One of my favorite memories as a child is going strawberry picking with my parents. I’m grateful that I get to enjoy that same simple pleasure with my own family now. They absolutely LOVE it too. Something about finding the biggest, juiciest strawberry out there is very exciting. And eating them right off the vine, nothing beats that!
By the time we’re done picking strawberries we have close to 10 lbs (sometimes more) of strawberries. Finding recipes, besides freezer jam, to use up all those strawberries is a must. This recipe is won.der.ful!!!! It should really be titled Strawberry “crack” Salad. I can’t stop eating it once I start. There is a similar recipe on the blog you’ll want to check out too if this one is calling your name, it’s Caramel Apple Salad with Sugared Pretzels & Pecans. My heart skips a beat for that recipe as well!
Start by slicing your strawberries into fourths.
Mix the melted butter, crushed pretzels and pecan pieces together and place on baking sheet lined with parchment paper. Bake for 7 minutes and let cool. Break into small pieces.
Whip together softened cream cheese, vanilla and Cool Whip. Fold strawberries and toasted pretzels and pecans into cream mixture. Sprinkle additional sugared pretzels and pecans on top for garnish.
Ingredients
- 1 C crushed pretzels or GF pretzels
- 1/2 C chopped pecans
- 3/4 C brown sugar (not packed)
- 1/2 C butter, melted
- 3 lbs strawberries, sliced into fourths
- 8 oz cream cheese, softened
- 1/2 C sugar
- 1 tsp vanilla
- 8 oz tub Cool Whip
Instructions
- Preheat oven to 400 degrees.
- Mix together crushed pretzels, pecan pieces, melted butter and brown sugar. Place onto baking sheet lined with parchment paper. Bake for 6 minutes, or until golden brown, and let cool.
- With an electric mixer, beat together softened cream cheese, vanilla, sugar and Cool Whip. Fold strawberries into cream mixture.
- Break sugared pretzels and pecans into small pieces and add to strawberries, reserving some for garnish. Fold crunchy mixture into strawberries and cream.
- Garnish with additional sugared pretzels and pecans. Serve immediately.
Notes
adapted from the Gunny Sack
Suzanne says
May 13, 2016 at 3:03 pmCould you tell me where the 1/2 cup of sugar comes in. I see the brown sugar in recipe instructions but I don’t see the white sugar. Thank you I really want to try the recipe and I don’t want to mess it up.
Dangerously-Delicious.com says
May 13, 2016 at 3:15 pmOh my! You’re right! I never mentioned it. Thank you!! You add it to the cool whip mixture. I just fixed it so there won’t be any confusion in the future. Thank again! Hope you love it as much as I do!
Suzanne says
May 13, 2016 at 3:42 pmAwesome , Thank you. I am making it this weekend for a family dinner. Can’t wait.
Pati says
August 6, 2016 at 2:16 pmwhere does the toffee pieces come in and how much?
Dangerously-Delicious.com says
August 6, 2016 at 2:20 pmThere is no toffee in this recipe Pati.