Best Strawberry Salad Recipe | Sweet Crunchy Side Dish
A chilled, layered salad combining creamy cream cheese filling, sweet strawberries, and a warm baked pretzel-pecan crunch topping. Perfect for summer barbecues and potlucks!
Ingredients
- Crushed pretzels: 2 cups
- Chopped pecans: 1 cup
- Brown sugar: 1 cup
- Butter (melted): 1 cup
- Sliced strawberries: 4 cups
- Cream cheese (softened): 2 (8 oz) packages
- Granulated sugar: 3/4 cup
- Salt (optional): 1/4 tsp (if using unsalted butter)
Instructions
- Preheat oven to 350°F (175°C). Mix crushed pretzels, chopped pecans, brown sugar, and melted butter
- Spread pretzel mixture on a baking sheet and bake for 8-10 minutes until golden
- In a bowl, combine softened cream cheese and granulated sugar until smooth
- Fold in 1 cup Cool Whip (or additional cream cheese) for a lighter texture
- Layer strawberries in a serving dish, cover with cream cheese mixture
- Top with warm pretzel crunch topping, let chill for at least 30 minutes before serving
Notes
Use gluten-free pretzels for GF diets
Substitute walnuts or almonds if preferred
Storage: Keep in refrigerator for up to 24 hours
Oven temperature and baking time ensure crunchy topping without burning
Substitute walnuts or almonds if preferred
Storage: Keep in refrigerator for up to 24 hours
Oven temperature and baking time ensure crunchy topping without burning
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 6gFat: 18gSaturated Fat: 10gCholesterol: 40mgSodium: 240mgFiber: 2gSugar: 35g
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