Strawberry Crackle Salad

 So light and fluffy and delicious.  This is a recipe that you want to serve right away.   I do get every thing ready for it the day before minus the crackle stuff.  I put the crackle stuff in just before I serve it.  The recipe calls for 4 cups of sliced strawberries, next time I would add 6 cups.   You can also substitute the strawberries with raspberries or blueberries.

STRAWBERRY CRACKLE SALAD

    (serves 8)

Ingredients:

*2 cups crushed pretzels (I use thin pretzels)

*1 cup pecans, chopped

*1 cup light brown sugar, packed

*1 cup butter, melted

*pinch of salt

*4-6 cups sliced strawberries

*2 (8 ounce) packages cream cheese, softened

*3/4 cup granulated sugar

*2 teaspoons vanilla extract

*1 (16 ounce) container cool whip, softened

Directions:

~Preheat oven to 400 degrees.

~Line a cookie sheet with parchment paper.

~In a medium bowl, mix 2 cups crushed pretzels, 1 cup chopped pecans, and 1 cup light brown sugar.

~Stir in 1 cup melted butter and a pinch of salt until mixture is. well coated.

~Spread mixture onto prepared cookie sheet.

~Bake for 8-10 minutes until mixture is bubbling.

~Remove from oven and cool completely.

~Once cooled, break mixture into small pieces.

~In a large bowl, beat 2 (8 ounce) packages cream cheese, 3/4 cup granulated sugar, and 2 teapoons vanilla extract until smooth.

~Gently fold in 1 (16 ounce) container cool whip.

~Cover and refrigerate until ready to serve.

~Just before serving, fold in 4-6 cups sliced strawberries, and half of the pretzel mist.

~Top with remaining pretzel mixture and serve right away.