Strawberry Crackle Salad
A delightful American dessert salad featuring a crunchy pretzel and pecan base combined with creamy sweetened cream cheese, Cool Whip, and fresh strawberries for a refreshing treat.
Equipment
- 1 baking sheet lined with parchment paper
- 1 medium bowl
- 1 large bowl
Ingredients
- 2 cups crushed pretzels
- 1 cup chopped pecans
- 1 cup brown sugar
- 1 cup butter melted
- 4 cups sliced strawberries
- 2 8- ounce packages cream cheese softened
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 16 ounces Cool Whip
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a medium bowl, combine crushed pretzels, chopped pecans, and brown sugar.
- Stir in melted butter until the mixture is well combined.
- Spread the pretzel mixture evenly on the prepared baking sheet.
- Bake for 8 to 10 minutes until bubbling, then allow to cool completely.
- Break the cooled pretzel mixture into small pieces for the topping.
- In a large bowl, beat softened cream cheese, granulated sugar, and vanilla extract until smooth.
- Fold in the Cool Whip until fully incorporated.
- Cover the mixture and refrigerate until ready to serve.
- Before serving, fold in the sliced strawberries and half of the pretzel crunch.
- Top with the remaining pretzel crunch and serve immediately.
Notes
- Best served immediately after adding the pretzel topping to maintain crunch.
- Components can be prepared ahead and stored separately for convenience.