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
Melinda says
This is delicious! I enjoy making my own sweets at home vs store bought. I used toffee cashews instead of pecans. I thought I err’d but once the butter pretzel mixture cooled off completely, it hardened up. I removed from oven once bubbling. Saved to my cookbook. Thnks for sharing
Rita says
I baked my pecan/ pretzel mix on parchment paper and it was very oily. Would it have been better to bake it directly on the baking tray? I set it over on paper toweling to absorb the excess a bit.
Tonia Larson says
It is oily either way from butter. Enjoy!
Darlene says
Delicious but can I make it and use the pretzels as a topping? Has anyone made it this way?
Tammy says
The first time I made this I took it to a school luncheon. It was gone in a matter of minutes. Everyone wanted to know what this was and who made it. Now I take it to all the luncheons and to family get togethers. I do have to triple the recipe so that there is enough to go around. This is delicious and I will continue to make it for years to come! Thanks again for this delicious recipe.
Audrey says
Every time I take this anywhere, everyone wants the recipe. It is super yummy!!
Barbara Freeman says
I made this for a Birthday picnic. Everyone there wanted the recipe. It was amazing!
Chris Wilson says
Is the Copper Country Favorites Cookbook available somewhere?
Tonia says
As far as I can tell it is no longer in print. You may be able to find a used copy somewhere.
Susan says
I had this at a graduation party, OMG so good! I am saving this one forever!
Deanna Ankney says
I made snd when I mixed together it turned really soupy. What did I do wrong?
Tonia says
Hi Deanna,
I’m sorry to hear that it didn’t turn out as expected. It could be so many things.
-Maybe the strawberries were still wet or they were really juicy/ripe and added extra liquid? Or maybe the cool whip was mixed in with beaters in rather than folded in and it changed the texture?
-Was it warm in your kitchen? Warmer temps make the cream cheese/cool whip mixture softer.
-Were you able to chill the cream cheese/cool whip mixture before stirring in the strawberries and pecans? Was that mixture thick (almost like a light/airy cheesecake) when you removed it from the refrigerator?
-Did you use full-fat cream cheese and original cool whip? I’ve found that with these dessert salads the full-fat versions get the best results.
Best,
Tonia
Deanna Ankney says
I used fat free cool whip and I folded in the cool whip. Yes strawberries were juicy lol I doubled everything in the recipe and used two 8pz containers of cool whip because 8oz is one cup lol but then read your comments after lol I definitely will make again, we froze the leftovers and we take the bowl out and let sit for 5 minutes and then we can scoop out and it makes a yummy frozen treat lol
Tonia says
Oh that’s such a good idea! Now I’m craving your frozen version!
Stacy says
Very Very Good!
JoEllen says
Can you make the pretzels mix the night before?
Tonia says
Yes you can make the pretzel mix ahead of time!
Mom2sadie says
I’ve usually used fresh strawberries, made it today for Thanksgiving, bought frozen…never again ☹️ Helpful hint: stick with fresh 😏
Janet Ross says
I keep berries, cr cheese and crunchies separately then build parfaits when wanted
Gail says
How should I store the baked pretzel mixture if I mix individual servings at a time and how long will it keep before becoming gooey?
Thanks!
Tonia says
Hi Gail,
If you store the candied pretzels in an airtight container they should last a week. And if you mix them into the salad they will start to soften but you can still eat the leftovers the following day.
~Tonia
Diane Lange says
how are you measuring the cool whip? one container is 8 oz which is one cup OR do you put some cool whip in a 1 cup glass measuring cup? I made it with 3 8 oz cool whip and that is a lot of cool whip. I ended up not using all the cool whip cr cheese mixture.
Tonia says
Hello Diane,
The measurement listed on the Cool Whip container is 8 ounces net weight. If you measure the volume of Cool Whip in the container it is about 3 cups. So I used one 8 oz container of Cool Whip which is equal to 3 cups of Cool Whip.
Enjoy,
~Tonia
mollie duvall says
So happy to find this! Strawberry Pretzel Jello Salad was a fixture at Christmas for many years. I had stopped making it because DD and hubby are vegetarian. This way, we can have our salad and eat it, too, LOL!
Debby McCarthy says
Can you use frozen strawberries?
Tonia says
Yes, you can use frozen strawberries. You may need to drain the excess juice from the thawed strawberries before adding them to the salad.
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!