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: Sugared Pretzels
Mix together chopped pretzels, chopped pecans, brown sugar, and melted butter.
Step Two: Bake
Spread on a large baking sheet with sides (I used my jelly roll pan) and bake at 400˚F for 7 minutes.
Allow the mixture to cool and then break it into small pieces.
Step Three: Strawberries
Dice three cups of strawberries and set them aside.
Step Four: Cream Cheese Mixture
Beat together softened cream cheese, granulated sugar, and vanilla.
Fold in whipped topping.
Step Five: Combine
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.
More Pretzel Salad Recipes
Strawberry Pecan Pretzel Salad
Video
Ingredients
- 1 cup crushed pretzels
- ½ cup chopped pecans
- ¾ cup brown sugar
- ¾ cup butter, melted
- 3 cups diced strawberries
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla
- 3 cups Cool Whip (or use whipped cream)
Instructions
- Preheat oven to 400˚F. 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˚F 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
Nutrition
Updated from original post shared November 2014
Photo from original post
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
Jen says
I love to freeze the leftovers and eat. You kinda shave it out of the container with a metal spoon (if that makes sense) and it’s delicious!!
Tammy says
Absolutely delicious- took it to our monthly potluck at work and everyone loved it!! I will definitely be making this again!!!
Marie says
Love this recipe. The first time I made the pretzel mixture came out crunch. Now it’s always coming out soggy. Any suggestions?
Tonia says
I wonder if your oven temp is off now? You could try baking it longer or try using less butter.
Mm says
Leave it in the oven for 2 to 3 mins longer, it has to carmalize
Thelma says
I took this to church Sunday & was an instant hit, thanks. I cooked pretzels, butter. & pecans day before just as U suggested 7 minutes, perfect. I whipped cream cheese, sugar, van, and folded in cool whip. strawberry’s that morn & put together just before serving. I noticed some had problems getting it off the spoon because it was so stiff, might leave it out about 30 min before serving??? Any idea??? Taste was great, did not have to worry about left overs. I did the cool whip, sugar & Vanilla the day before.
Sue says
This is SO good, you can’t go wrong with strawberries! Didn’t change a thing. Will be making it again very soon.
Carie says
This is absolutely amazing! Thank you so much for the recipe! I will be making it often! Multiple recipe requests at the potluck!
Kathy says
HELP! I’m making this for an office luncheon and have nearly completed what can be done today. My question is…..can the strawberries be cut up today or will they be too mush and watery to add to the cream mixture tomorrow morning? I don’t see any mention about WHEN the strawberries should be added. Thanks!
Tonia says
Hi Kathy,
It’s in step #5. Before serving, stir the diced strawberries and sugared pretzels and pecans into the cream cheese mixture.
I keep the strawberries, sugared pretzels/pecans and cream cheese mixture separate until right before serving or yes it will get too watery.
You can cut up the strawberries the day before and store them in the fridge. If they get a little watery, drain them before you add them to the salad.
Enjoy! ~Tonia
Katherine says
The stoneware is so pretty! I like it.
Pretzel salad is a holiday favorite in my family. I think I could eat the whole thing myself!
Tonia says
Thank you Katherine! It is irresistible!
Elsie says
Can i chop my pretsels in the food processor and how fine do you chop them?
Nicole says
I chopped mine in a zip lock bag with my hands. Big enough pieces you can taste it
Julie says
I’ve had the dessert version of this so I cannot wait to try this recipe! A couple questions – is it 1 cup of pretzels that I then crush or is it 1 cup of crushed pretzels? Same with the pecans – 1/2 cup of pecans that will be chopped or 1/2 cup of chopped pecans? May be a silly question but I want to get this just right. Thank you!
Tonia says
I measured both ingredients after crushing and/or chopping them. Best of luck! ~Tonia
Alecia says
This is the most amazing salad! I decrease the amount of butter and half the pretzel/pecan mix and like the ratios better. I’ve made it 4 times for different potlucks in the last month and people just rave!
Brenda says
I made this and everyone loved it. However I could never find the directions for making it. It turned out well but would have been nice to know how long and what temperature to cook the pretzel mixture.
Tonia says
Hi Brenda! I would love to hear the details about your recipe issue so I can contact my website developer. Maybe we can figure out what went wrong. My email address is [email protected]
What device were you using?
What is your browser?
Did you click the “Read Full Article” button, if on mobile?
What did you see at the bottom of the blog post where the recipe typically is?
Thanks so much!
~Tonia
Patricia Leonard says
10 min 350 degrees
Debbie says
This is awesome! Could the pretzel mixture be made ahead of time and stored for a few days then stirred in fresh for each meal?
Nellie says
Yes it can be. Keep in an airtight container.
Dawn says
How many would this serve…thinking of making for an Easter dessert…thank you!
Tonia says
It depends on how big of a serving people want. I would guess at about 10 servings. Best of luck! ~Tonia
Dawn says
Thank u for your response!!