Preheat your oven to 400°F (200°C).

In a mixing bowl, combine the crushed pretzels, chopped pecans, and brown sugar. Pour in the melted butter and stir until well-blended.

Spread the pretzel mixture onto a parchment-lined baking sheet. Bake for about 8–10 minutes or until bubbling and lightly golden. Let it cool completely before breaking it into pieces.

In a separate bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Gently fold in the Cool Whip and refrigerate until ready to combine.

Just before serving, fold in the sliced strawberries and half of the cooled pretzel crunch into the cream cheese mixture. Top with the remaining pretzel crunch.