Strawberry Crackle Salad
A creamy and crunchy Strawberry Crackle Salad featuring fresh strawberries, a smooth cream cheese base, and a sweet pretzel-pecan topping, perfect for gatherings and easy serving.
Equipment
- 1 baking sheet lined with parchment paper
- 1 medium bowl
- 1 large bowl
- 1 mixer
Ingredients
- 2 cups crushed pretzels
- 1 cup chopped pecans
- 1 cup brown sugar
- 1 cup butter melted
- 4 cups sliced strawberries
- 2 8 oz packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 16 oz Cool Whip
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a medium bowl, mix crushed pretzels, chopped pecans, and brown sugar; stir in melted butter until combined.
- Spread the pretzel mixture evenly on the prepared baking sheet and bake for 8 to 10 minutes until bubbling.
- Allow the baked mixture to cool completely, then break into small pieces for topping.
- In a large bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth.
- Fold the Cool Whip into the cream cheese mixture, cover, and refrigerate until ready to serve.
- Before serving, gently fold in sliced strawberries and half of the pretzel topping.
- Top with the remaining pretzel crunch and serve immediately.
Notes
- Use fresh strawberries for best flavor.
- Salad can be prepared a few hours ahead and refrigerated.
- For crunchy texture, add pretzel topping just before serving.
- Store leftovers covered in the refrigerator for up to 2 days.