Recipe From: Laura Watson
Now that its the season for salads, luv on this sweet medley dream . The combination of sweet n salty tastes more like a delectable dessert. Salad was well liked at Thanksgiving last year.
Ingredients
- 1 cup pretzels, crushed
- ½ cup pecans, chopped
- ¾ cup brown sugar
- ¾ cup butter, melted
- 2 cups strawberries, diced*
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla
- 8 oz whipped topping or heavy whipping cream, whipped ***See notes below***
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.
- Beat together softened cream cheese, granulated sugar and vanilla.
- Fold in whipped topping.
- Before serving, stir the diced strawberries and sugared pretzels and pecans into the cream cheese mixture. ****Notes**** I found that using only HALF of the pretzel/pecan mixture was PLENTY! Also, I used raspberries instead of strawberries. Hands down, heavy whipping cream over Cool Whip any day.
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