Strawberry Crackle Salad

INGREDIENTS:

2 cups crushed pretzels

1 cup chopped pecans

1 cup brown sugar

1 cup butter, melted

4 cups sliced strawberries

2 8 oz packages cream cheese, softened

3/4 cup granulated sugar

2 teaspoons vanilla extract

16 oz Cool Whip

DIRECTIONS:

Preheat oven to 400°F and line a baking sheet with parchment paper. In a medium bowl, mix pretzels, pecans, and brown sugar. Stir in melted butter until combined.

Spread the pretzel mixture onto the baking sheet and bake for 8–10 minutes until bubbling. Cool completely, then break into small pieces.

In a large bowl, beat cream cheese, granulated sugar, and vanilla until smooth. Fold in the Cool Whip. Cover and refrigerate until ready to serve.

Before serving, fold in sliced strawberries and half of the pretzel crunch. Top with remaining crunch and serve immediately.