Great Recipes

Instructions

 

1. In a large bowl, beat the softened cream cheese until smooth.
2. Fold in the whipped topping until well combined.
3. Stir in the dry strawberry gelatin mix.
4. Add the drained crushed pineapple and mix well.
5. Fold in the sliced strawberries, mini marshmallows, crushed pretzels, and chopped pecans.
6. Refrigerate for at least 1 hour before serving to allow the flavors to blend.
7. Garnish with extra strawberries and pecans, if desired.

Tips

• Add the pretzels just before serving if you want them to stay crunchy.
• Toasting the pecans for 5–7 minutes at 350°F (175°C) adds extra flavor.
• This salad is best eaten within 24 hours because the strawberries and pretzels soften over time.