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
Jobe says
best f***ing thing i’ve ever put in my mouth you’re wonderful and glorious Tonia this made my night my week and my year.
Karyn says
love this salad/dessert. Everyone likes it
Sandy Henrikson says
I have made this every Easter, since I found this recipe 4 years ago. Now making it again this year, for Thanksgiving, for me & my husband. We love it!!
Tonia Larson says
Thank you! We love it too!
KG says
Fantastic! Now a family staple at events and parties.
Veronica says
Best Recipe EVER
Blee says
I made this today with blueberries. My family and friends love it with blueberries or strawberries.
MERLAINE L WALDRON says
Wonderfully sweet fruit salad recipe! The only change I make is I use frozen strawberries as I usually make it at Christmas time and strawberries are out of season. Turns out perfect and gets rave reviews every time.
Jenna says
3/4 c of brown sugar and 3/4 c of butter for the pretzels and pecans is way too much in my opinion.
Kayla says
I agree. I cut back to 1/2 cup butter and still too much. But always a big hit, I’m asked to make this on repeat.
Emily Grace says
Strawberry Pecan Pretzel Salad is a delightful blend of sweet and salty flavors. The crunchy pretzels, creamy layers, fresh strawberries, and pecans create a refreshing and satisfying dessert perfect for any occasion.
Mary Burr says
Made it for my Bunco ladies and it was raved about. Perfect summer dessert
Sandra M Mooney says
This recipe is delicious. Will make again.