Strawberry Pretzel Crackle Salad: The Unconventional Dessert That Wins Every Time

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). In a medium bowl, combine crushed pretzels, chopped pecans, melted butter, and ¼ cup granulated sugar. Stir until evenly coated.
2. 2

   Press the mixture firmly into the bottom of a 9x13 inch baking dish. Bake for 10-12 minutes, or until lightly golden. Remove from oven and let cool completely on a wire rack.
3. 3

   While crust cools, beat softened cream cheese, ½ cup granulated sugar, and vanilla extract in a large bowl with an electric mixer until smooth and fluffy.
4. 4

   Gently fold in the thawed whipped topping until no streaks remain. Spread this cream cheese mixture evenly over the completely cooled pretzel crust. Do not press hard.
5. 5

   If desired, toss sliced strawberries with ¼ cup sugar and let sit for 10-15 minutes, then drain any excess liquid. Arrange the sliced strawberries over the cream cheese layer.
6. 6

   Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving. This allows the layers to set and flavors to meld.