Strawberry Crackle Salad Recipe

Introduction

Strawberry Crackle Salad is a delightful mix of sweet, crunchy, and creamy textures that’s perfect for summer gatherings or a refreshing dessert. Combining fresh strawberries with a buttery pretzel and pecan crunch makes every bite irresistibly delicious.

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

1. Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper. In a medium bowl, combine the crushed pretzels, chopped pecans, and brown sugar. Stir in the melted butter until everything is evenly coated.
2. Step 2: Spread the pretzel mixture evenly on the prepared baking sheet. Bake for 8–10 minutes until the mixture is bubbling and golden. Let it cool completely, then break it into small pieces to create the crunch topping.
3. Step 3: In a large bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Gently fold in the Cool Whip until fully incorporated. Cover and refrigerate this mixture until you’re ready to assemble the salad.
4. Step 4: Just before serving, fold the sliced strawberries and half of the pretzel crunch into the cream cheese mixture. Transfer to a serving dish and sprinkle the remaining pretzel crunch on top for added texture. Serve immediately to enjoy the fresh crunch.

Tips & Variations

• For extra flavor, toast the pecans lightly before mixing them with the pretzels.
• Substitute strawberries with fresh blueberries or raspberries for a different berry flavor.
• Use homemade whipped cream instead of Cool Whip for a fresher taste.
• Make the pretzel topping in advance and store it in an airtight container to save time on serving day.

Storage

Store any leftovers covered in the refrigerator for up to 2 days. The pretzel crunch may soften over time, so for the best texture, keep extra pretzel topping separate and sprinkle it on just before serving. Reheat is not recommended, as this salad is best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the creamy mixture and the pretzel crunch separately a day in advance. Combine the strawberries and crunch just before serving to maintain the best texture.

What can I use instead of Cool Whip?

You can substitute Cool Whip with homemade whipped cream or whipped coconut cream for a dairy-free option. Just be sure to fold it gently into the cream cheese mixture to keep it light and airy.

Strawberry Crackle Salad Recipe

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4.6 from 92 reviews

Strawberry Crackle Salad is a delightful no-bake dessert salad featuring a crunchy pretzel and pecan topping combined with a creamy mixture of cream cheese, sugar, vanilla, and Cool Whip, folded together with fresh sliced strawberries. This sweet and tangy salad offers a perfect balance of textures and flavors, making it an ideal treat for summer gatherings or potlucks.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 8 servings 1x
• Category: Dessert Salad
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Topping

• 2 cups crushed pretzels
• 1 cup chopped pecans
• 1 cup brown sugar
• 1 cup butter, melted

Salad Base

• 2 (8 oz) packages cream cheese, softened
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 16 oz Cool Whip
• 4 cups sliced strawberries

Instructions

1. Prepare the Topping: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. In a medium bowl, combine the crushed pretzels, chopped pecans, and brown sugar. Stir in the melted butter until the mixture is fully combined.
2. Bake the Topping: Evenly spread the pretzel mixture onto the prepared baking sheet. Bake it in the preheated oven for 8 to 10 minutes, or until the mixture is bubbling and caramelized. Remove from the oven and allow it to cool completely, then break it into small pieces to use as the crunchy topping.
3. Make the Creamy Base: In a large mixing bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy. Gently fold in the Cool Whip, ensuring a light and fluffy texture. Cover the bowl and refrigerate until you are ready to assemble the salad.
4. Assemble the Salad: Just before serving, delicately fold the sliced strawberries and half of the baked pretzel crunch into the cream cheese mixture. Transfer to a serving dish, then sprinkle the remaining pretzel crunch evenly over the top for added texture and visual appeal. Serve immediately to enjoy the full crunchiness of the topping.

Notes

• For best results, use fresh, ripe strawberries to enhance the flavor and juiciness of the salad.
• This salad is best served immediately after assembly to retain the crispness of the pretzel topping.
• You can make the pretzel crunch topping a day ahead and store it in an airtight container at room temperature.
• To soften cream cheese quickly, let it stand at room temperature for about 30 minutes before mixing.
• Optional: Substitute Cool Whip with homemade whipped cream for a fresher taste.

Keywords: Strawberry Crackle Salad, strawberry dessert salad, pretzel salad, no bake dessert, creamy strawberry salad, potluck dessert