Preheat your oven to 400°F and prepare a baking sheet by lining it with parchment paper.

Mix together the crushed pretzels, chopped pecans, and brown sugar in a medium bowl. Drizzle in the melted butter and stir until everything is nicely combined and coated.

Spread the pretzel mixture onto the lined baking sheet, ensuring it’s evenly distributed. Bake for 8–10 minutes, or until it’s bubbly and fragrant.

Cool the baked mixture completely on the baking sheet. Once cooled, break it into small, bite-sized pieces.

Beat the softened cream cheese, granulated sugar, and vanilla extract in a large bowl until the mixture is smooth and creamy.

Fold in the Cool Whip gently, mixing until everything is well incorporated. Cover the bowl and refrigerate it until you're ready to assemble the salad.

Combine sliced strawberries and half of the prepared pretzel crunch with the cream cheese mixture just before serving.

Top your Strawberry Crackle Salad with the remaining pretzel crunch. Serve immediately.