It is strawberry season where I live, and we have a great farm in our area, so I am taking advantage of them. This salad is addicting (hence the name). Not only do you have a cream cheese and whipped topping fluff filled with strawberries, but there is a toffee crunch consisting of pretzels and pecans to sprinkle on top. It is summertime, and this easy summer dessert is going to be a hit with your family! Enjoy!
8-oz pkg. cream cheese, softened
1/2 C. sugar
1 tsp. vanilla
8-oz. whipped topping
1C. pretzels, chopped
1/2 C. pecans, chopped
3/4 C. brown sugar
3/4 C. melted butter
2-3 C. strawberries, diced
Preheat oven to 400 degrees. Wash and dice strawberries, set aside. Chop pretzels and pecans and combine with melted butter and brown sugar. Spread on parchment paper on a cookie sheet with edges. Bake for 7-9 minutes. Watch it carefully so that it doesn’t turn dark or burn. Pull from oven and allow to cool while you mix the cream cheese mixture. Whip cream cheese sugar, and vanilla together until fluffy. Gently fold in whipped topping. Right before you are ready to serve, fold in strawberries and pretzel, pecan crunch(make sure it is cooled).
