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Strawberry Praline Salad

Strawberry Praline Salad blends sweet, creamy, and crunchy textures in every bite. It’s perfect for breakfast, brunch, or a light, crowd-pleasing dessert.
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Ingredients
  

For the Praline Pretzel Crunch

  • 1½ cups pretzels broken into pieces
  • ½ cup 1 stick butter, melted
  • 1 cup pecans chopped
  • ¾ cup brown sugar

For the Strawberry Cream Mixture

  • 3 –4 cups strawberries sliced into small pieces
  • ½ cup sugar
  • 1 8 oz package cream cheese, softened
  • 1 8 oz tub Cool Whip
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment. In a large bowl, mix melted butter, broken pretzels, chopped pecans, and brown sugar until evenly coated.
  • Spread on the baking sheet and bake for 6 minutes, or until golden and fragrant. Let it cool completely—refrigerate for 10–15 minutes to speed it up.
  • In a large bowl, beat softened cream cheese, sugar, vanilla, and Cool Whip with a hand mixer until smooth. Gently fold in sliced strawberries without crushing them.
  • Break the cooled praline pretzel crunch into bite-sized pieces. Fold most of the pieces into the strawberry cream mixture, saving a few for topping.
  • Spoon the salad into a serving bowl and sprinkle the reserved crunch on top for extra texture and a pretty finish. Serve chilled.