Strawberry Pecan Pretzel Salad is one of the MOST POPULAR recipes. It’s cool and creamy with caramelized brown sugar pretzels and diced strawberries. There won’t be any leftovers of this dessert salad!
Disclosure: I received Rachael Ray Cucina Stoneware pieces to facilitate this post. All opinions are 100% my own.
One of my family’s favorite salads for holidays, family meals and even birthdays is Strawberry Pretzel Salad.
This is a sweet salad so we often serve it with the desserts rather than the meal. Usually one of my sister’s make the pretzel salad so this was my first time.
I decided to add pecans and brown sugar to the recipe and I love how it turned out!
I received the 9 x 13 rectangular baker, a 1.5 quart round baker, 12 inch oval serving bowl, two 12 ounce oval au gratin in agave blue and one in mushroom brown, two of the 4 piece dipping cup sets in assorted colors.
Crafted from sturdy stoneware and glazed with warm, earthy color, these Rachael Ray Cucina Stoneware pieces combine contemporary kitchen functionality with touches of relaxed, rustic character.
How To Make Strawberry Pecan Pretzel Salad
Step One:
Mix together chopped pretzels, chopped pecans, brown sugar, and melted butter.
Step Two:
Spread on a large baking sheet with sides (I used my jelly roll pan) and bake at 400 degrees for 7 minutes.
All of the mixture to cool and then break it into small pieces.
Step Three:
Dice three cups of strawberries and set them aside.
Step Four:
Beat together softened cream cheese, granulated sugar, and vanilla.
Fold in whipped topping.
Step Five:
Before serving, stir the diced strawberries and sugared pretzels and pecans into the cream cheese mixture.
Spoon into a serving dish.
Strawberry Pecan Pretzel Salad Recipe Tips and FAQs
1. Can whipped cream be used instead of Cool Whip?
Yes, you will need three cups of whipped cream.
2. Can this pretzel salad recipe be made without the chopped pecans? Yes, you can swap the chopped pecan with more chopped pretzels.
3. Do I measure before or after chopping?
The chopped pretzels, chopped pecans, and diced strawberries are all measured after chopping them.
4. How fine should the pretzels be chopped? They are roughly chopped to that the pieces are small enough to be eaten in one bite but big enough so that you get a good crunch.
5. My sugared pecans and pretzels are too mushy/oily. What went wrong?
They probably need to be baked longer but watch so that it doesn’t burn. It’s almost like making toffee and every oven is different. Even the pan you use can make a difference in how things cook.
6. How can this recipe be made ahead of time? To make it ahead of time leave the cream cheese mixture, diced strawberries, and sugared pretzels separate. Mix them together before serving.
7. Will the leftovers be good? No the leftovers of this salad end up getting watery and the pretzels get soggy. It’s best to enjoy right after mixing it up.
Looking For More Pretzel Salad Recipes?
Strawberry Pecan Pretzel Salad
Strawberry Pecan Pretzel Salad is one of the MOST POPULAR recipes. It's cool and creamy with caramelized brown sugar pretzels and diced strawberries.
Ingredients
- 1 cup crushed pretzels
- 1/2 cup chopped pecans
- 3/4 cup brown sugar
- 3/4 cup butter, melted
- 3 cups diced strawberries
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla
- 3 cups cool whip, (or use whipped cream)
Instructions
- Mix together crushed pretzels, chopped pecans, brown sugar and melted butter.
- Spread on a large baking sheet with sides (I used my jelly roll pan) and bake at 400 degrees for 7 minutes. Allow the mixture to cool and then break it into small pieces. Set aside.
- Beat together softened cream cheese, granulated sugar, and vanilla.
- Fold in the cool whip. Cover and store in the fridge.
- Before serving, stir the diced strawberries and sugared pretzels and pecans into the cream cheese mixture.
Notes
Adapted from Copper Country Favorites Cookbook
Nutrition Information:
Yield: 20 Serving Size: 1 gramsAmount Per Serving: Calories: 217Total Fat: 14gSaturated Fat: 8gUnsaturated Fat: 0gCholesterol: 31mgSodium: 158mgCarbohydrates: 21gSugar: 17gProtein: 1g
Updated from original post shared November 2014
Photo from original post
Mary Wallace says
How many does this recipe serve?
Tonia says
It makes about twenty 1/4 cup servings or ten 1/2 cup servings.
Sue says
I absolutely love this!!!
Tonia says
Fantastic! It continues to be a family favorite for us as well!
Tina Miller says
I have made this dessert dozens of times since I found this recipe. Crowd pleaser every time!
Jody says
I love desserts that aren’t super sweet! This was just the right amount of sweet and salt. Thanks so much for posting this, it was delicious!
Elizabeth says
My family requests this from me every single holiday. It is a favorite for sure and we LOVE it!!!
Mary says
Really watch the pretzel while baking. I burned mine.
PAMELA SCHALK says
Do not make this salad if you expect any leftovers. This salad is so so good. My whole family loves and it and it is now the dish to make . I make most baked pretzels, chopped strawberries , and cream cheese mixture the day before. I do not mix until the next day. I have one dish done except for folding together.
Jenny says
Making this for Thanksgiving tomorrow. Yum! I need some help! So if using whipping cream, is it as simple as dumping in the whipping cream with everything else or do I need to add something to the whipping cream prior to putting everything else in?
Tonia says
Hi Jenny,
Turn the whipping cream into the whipped cream like you normally would and then fold it into the cream cheese mixture.
To make 3 cups of whipped cream, you’ll need 1 1/2 cups of heavy whipping cream. Beat with the whisk attachment, in a chilled bowl, until thickened. Add 2 tbsp of powdered sugar and 1 tsp vanilla. Beat until peaks form.
Happy Thanksgiving!
~Tonia
Ginny says
Is it two cups or three cups of strawberries?
Tonia says
I typically use three cups but have used anywhere from 2-4 cups depending on how many people it needs to serve and how many strawberries I have on hand. Enjoy! ~Tonia