Ingredients and Weight: - 1 cup graham cracker crumbs (120g) - 1/4 cup melted butter (56g) - 1 cup chopped pretzels (113g) - 1 (8-ounce) package cream cheese, softened (227g) - 3/4 cup granulated sugar (150g) - 8 ounces Cool Whip (227g) - 1 (10-ounce) package frozen strawberries, thawed and drained (283g) - 1/4 cup chopped pecans (28g)
Preparation Time: 15 minutes
Cooking Time: 0 minutes
Difficulty Level: 1 (Simple)
Preparation Method Steps: 1. Preheat oven to 350°F (175°C). 2. In a medium bowl, combine graham cracker crumbs, melted butter, and pretzels. Press into a 9x13 inch baking dish. 3. Bake for 10 minutes, or until golden brown. 4. In a large bowl, beat cream cheese and sugar until fluffy. 5. Fold in Cool Whip and strawberries. 6. Spread over the pretzel crust. 7. Sprinkle with pecans. 8. Refrigerate for at least 4 hours, or overnight, before serving.
Nutritional Information (per serving): - Calories: 300 - Fat: 15g - Saturated Fat: 5g - Cholesterol: 20mg - Sodium: 220mg - Carbohydrates: 40g - Fiber: 2g - Sugar: 30g - Protein: 5g
Dish Characteristics: - Creamy, tangy, and sweet - Perfect for summer gatherings or potlucks - Can be made ahead of time and refrigerated
User Comments: - "This salad is always a hit at our family gatherings." - Jane - "The combination of strawberries, pretzels, and cream cheese is irresistible." - Mark - "I love how easy this salad is to make, and it's always a crowd-pleaser." - Susan - "I like to add a little extra Cool Whip on top for a sweeter, creamier taste." - Sarah - "I often make this salad with blueberries or raspberries instead of strawberries for a different flavor." - Emily
Special Precautions and Tips: - Make sure the cream cheese is softened before using so that it mixes smoothly. - If the strawberries are extra juicy, drain them well before adding them to the filling. - This salad can be stored in the refrigerator for up to 3 days.