Name: Strawberry Crackle Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups crushed pretzels; 1 cup chopped pecans; 1 cup brown sugar; 1 cup butter, melted; 2 (8 oz) packages cream cheese, softened; ¾ cup granulated sugar; 2 teaspoons vanilla extract; 16 oz Cool Whip; 4 cups sliced strawberries

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Introduction

Strawberry Crackle Salad is a delightful dessert salad that combines a creamy, tangy filling with a crunchy pretzel and pecan topping, finished with fresh, juicy strawberries. It’s perfect for gatherings or a sweet treat when you want something a little different.

The image shows a clear glass bowl filled with layers of dessert. At the bottom, there is a crumbly brown layer that looks like crushed cookies or granola. Above that is a thick white creamy layer that appears smooth and soft. On top, there are bright red pieces of sliced strawberries scattered evenly, adding fresh color. The dessert looks rich and textured, with the red strawberries contrasting against the white cream and brown crumbs. The bowl sits on a white marbled surface, and a woman's hand is holding a spoon near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups crushed pretzels
1 cup chopped pecans
1 cup brown sugar
1 cup butter, melted
2 (8 oz) packages cream cheese, softened
¾ cup granulated sugar
2 teaspoons vanilla extract
16 oz Cool Whip
4 cups sliced strawberries

Instructions

Step 1: Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
Step 2: In a medium bowl, combine the crushed pretzels, chopped pecans, and brown sugar. Pour the melted butter over the mixture and stir until evenly coated and well combined.
Step 3: Spread the pretzel mixture evenly on the prepared baking sheet. Bake for 8-10 minutes until bubbling and golden. Remove from oven and let cool completely on the baking sheet before breaking into small pieces.
Step 4: In a large bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until smooth and creamy. Gently fold in the Cool Whip until just combined. Cover and refrigerate until ready to serve.
Step 5: Just before serving, spread the cream cheese mixture in a serving dish. Top with sliced strawberries, then sprinkle the cooled pretzel topping over the top. Optionally, mix some pretzel pieces into the cream layer or save extra for garnish.

Tips & Variations

Ensure the pretzel mixture is completely cooled before breaking it up to prevent melting the cream cheese layer.
Use fresh, ripe strawberries for the best flavor and texture.
For a nut-free version, omit the pecans and add extra crushed pretzels instead.
This salad is best served chilled and within 24 hours for optimal freshness.

Storage

Store the salad covered in the refrigerator for up to 2 days. Reheat is not recommended as the salad is best enjoyed chilled and fresh. If the topping softens, you can add extra pretzel crunch just before serving to restore texture.

How to Serve

A clear glass bowl filled with layers of white cream at the bottom, topped with crumbled brown cake pieces, and bright red strawberry halves scattered evenly on top. The textures show the cream is smooth and soft, while the cake looks crumbly. The strawberries add a fresh, juicy look with their shiny, vibrant color. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the cream cheese mixture and pretzel topping in advance, but assemble the salad just before serving to keep the topping crisp.

Can I use frozen strawberries?

Fresh strawberries are best for texture and flavor, but if frozen are used, thaw and drain them well to avoid excess moisture in the salad.