Preheat oven to 400°F.

Prepare the crunch topping:

• In a medium bowl, combine chopped pretzels, pecans, brown sugar, and melted butter.

• Spread the mixture on a parchment-lined cookie sheet with edges (to avoid spills).

• Bake for 7–9 minutes, watching closely to avoid burning.

• Stir once out of the oven and let it cool completely.

Make the creamy base:

• In a mixing bowl, whip together cream cheese, sugar, and vanilla until fluffy.

• Gently fold in Cool Whip until well combined.

Assemble the salad (just before serving):

• Fold in the diced strawberries and cooled pretzel/pecan crunch.

• Mix gently and serve immediately for the best texture.