Instructions

• Warm your oven to 350°F. You want it nice and ready so your crust bakes right away without waiting.
• In a big mixing bowl, stir crushed pretzels, chopped pecans, brown sugar, and melted butter till everything's mixed up good and sticky.
• Press this mixture down firm like you’re making a thick cookie base into a 9x13 inch pan. Use the back of a spoon or your fingers but pack it tight or it falls apart later.
• Pop the crust into the oven and bake for about 10 minutes. Watch it closely—dang you wanna see it golden but not burnt. Let it cool when done; cool crust is important or your creamy stuff will melt right in.
• While crust’s chilling, beat cream cheese, granulated sugar, and vanilla till it's all creamy soft with no lumps left. The smoother this part the better.
• Gently fold Cool Whip into the cream cheese mixture until blended but don’t over mix or you’ll lose fluffiness.
• Spread the creamy mixture evenly over the cooled crust then top with those juicy diced strawberries all over. Pop the whole thing in the fridge for a couple hours so flavors settle and layers firm up nicely before slicing.