Description
Strawberry Crackle Salad is a creamy dessert salad featuring fresh strawberries, a fluffy cream cheese filling, and a buttery pretzel pecan crunch. It is perfect for potlucks, holidays, and summer gatherings with its delicious mix of creamy, fruity, sweet, and salty flavors.
Ingredients
2 cups crushed pretzels
1 cup chopped pecans
1 cup brown sugar
1 cup butter, melted
2 packages cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla extract
16 ounces Cool Whip
4 cups sliced strawberries
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, combine the crushed pretzels, chopped pecans, and brown sugar.
- Pour in the melted butter and stir until evenly coated.
- Spread the mixture onto the prepared baking sheet.
- Bake for 8 to 10 minutes, until bubbly and fragrant.
- Cool completely, then break the mixture into crunchy pieces.
- Beat the softened cream cheese with the granulated sugar and vanilla extract until smooth.
- Fold in the Cool Whip until light and fluffy.
- Refrigerate the cream mixture until ready to serve.
- Just before serving, gently fold in or layer the sliced strawberries and top with the cooled pretzel pecan crunch.
Notes
Prepare the cream cheese filling and pretzel topping up to one day ahead.
Add the strawberries and crunchy topping just before serving for the best texture.
Substitute raspberries, blueberries, or mixed berries for the strawberries if desired.
Walnuts can replace pecans, or omit the nuts if preferred.
Add mini marshmallows, lemon zest, caramel drizzle, or white chocolate for extra flavor.
Store leftovers in the refrigerator for up to 3 days, keeping the topping separate until serving.
Freezing is not recommended.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 29 g
- Sodium: 390 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
