I made this recipe for Easter brunch and it was so good. Light and refreshing, the perfect finish to a hearty meal.  While the recipe lists this as a salad, I layered all the different elements for a parfait so you could retain as much of the different textures as possible. It looked pretty too! Recipe and photo courtesy of thegunnysack.com

• 1 cup pretzels, crushed
• 1/2 cup pecans, chopped
• 3/4 cup brown sugar
• 3/4 cup butter, melted
• 8 oz cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla
• 8 oz whipped topping
• 2 cups fresh strawberries, diced

Mix together the pretzels, pecans, brown sugar and butter. Spread on a large, lined baking sheet with sides (like a jelly roll pan) and bake at 400 for 7 minutes.  Allow to cool completely and break into pieces.  In a mixer, combine the cream cheese, sugar and vanilla until smooth. Fold in the whipped topping. Right before serving, chop up the strawberries. If making a salad, fold the pretzel mixture and strawberries into the whipped mixture.  If making parfait, start with a layer of pretzel, then whipped topping, then strawberries. Repeat til you reach the top of your serving glass.