Strawberry Pecan Pretzel Salad

This salad was served at Emily's baby shower and then I made it for Christmas Day. Pretty dang tasty! (Adapted from here.)

Strawberry Pecan Pretzel Salad

1 c. broken pretzels (minis broken into 4 parts)
1/2 c. chopped pecans
3/4 c. brown sugar
3/4 c. butter, melted
3 c. diced strawberries (1.5 lbs)
8 oz. cream cheese (1 block)
1/2 c. granulated sugar
1 tsp. vanilla
3 c. Cool Whip (8 oz. tub)

Mix together pretzels, pecans, brown sugar, and melted butter.
Spread on a large, rimmed baking sheet, and bake at 400°F for 7-8 minutes.
Allow the mixture to completely cool, and break into small pieces.
(The prepped strawberries and this sugared mix can be stored overnight.)
Beat together softened cream cheese, granulated sugar, and vanilla. Fold in the Cool Whip.
Stir the strawberries and sugared mix into the fresh cream cheese mixture.
Serve immediately.
(Salad will get watery over time, so don't plan on leftovers.)

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