Description
A creamy, crisp dessert combining whipped cream cheese, fresh strawberries, and a toasty pretzel-pecan topping. This no-bake American classic balances sweet and salty with effortless elegance.
Ingredients
1 (8-ounce) package cream cheese, softened
2 cups Cool Whip
1 1/2 cups diced fresh strawberries
2 cups crushed pretzel rods
1 cup chopped pecans
1/4 cup unsalted butter, melted
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
Sea salt to taste
Instructions
Preheat oven to 330°F (165°C). Mix pretzel, pecans, butter, brown sugar, cinnamon, and pinch of salt in a bowl until crumbly.
Bake crust for 15-18 minutes, stirring halfway, until golden and fragrant. Let cool completely.
In a separate bowl, combine softened cream cheese and Cool Whip until smooth. Fold in half of the strawberries.
Layer crust in a serving bowl. Spoon cream cheese mixture over the top. Gently mix remaining strawberries into surface in small clusters. Sprinkle with toasted crust immediately before serving.
Notes
For halal crust, use halal-certified butter. Substitute pretzels with graham cracker crumbs for gluten-free option. Chill 1 hour for denser texture. Store leftovers in airtight container for 2-3 days.
- Prep Time: 15
- Cook Time: 18
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 250
- Sugar: 15g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 20g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 35mg