Combine crushed pretzels, chopped pecans, brown sugar and melted butter and spread on a jelly roll pan and bake at 400 degrees for 7 minutes. Cool and break apart. Store in airtight container. (Can be made up to two days ahead.
Beat together cream cheese, granulated sugar and vanilla. Fold in whipped cream. Store cream cheese mixture in refrigerator in airtight container until ready to serve.
Just before serving gently stir in strawberries and Pretzel/Pecan mixture.
Enjoy!!
Recipe by The Gingham Apron at https://www.theginghamapron.com/strawberry-pretzel-pecan-salad/