Strawberry Crackle Salad Recipe

Introduction

Strawberry Crackle Salad is a delightful mix of sweet, salty, and creamy textures perfect for any gathering or potluck. Combining crunchy pretzels and pecans with fresh strawberries and a luscious cream cheese base, this salad is sure to impress your guests with its unique flavor and satisfying crunch.

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 degrees F and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, combine crushed pretzels, chopped pecans, and brown sugar. Pour melted butter over the mixture and stir until everything is well coated.
3. Step 3: Spread the pretzel mixture evenly on the prepared baking sheet. Bake for 8 to 10 minutes, or until the mixture is bubbling. Remove from oven and let it cool completely before breaking into small pieces.
4. Step 4: In a large bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
5. Step 5: Gently fold in the Cool Whip into the cream cheese mixture until combined. Cover the bowl and refrigerate until ready to assemble the salad.
6. Step 6: To serve, layer the cream cheese mixture with sliced strawberries and the cooled pretzel crunch. Mix gently right before serving and optionally sprinkle extra pretzel crunch on top for added texture.

Tips & Variations

• For a nut-free option, substitute pecans with extra pretzels or sunflower seeds.
• Use fresh, ripe strawberries to ensure the best flavor contrast with the creamy base.
• Try adding a handful of mini marshmallows for a more traditional crackle salad twist.
• If you prefer, swap Cool Whip with homemade whipped cream for a fresher taste.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Because the pretzel crunch can soften over time, it’s best to keep the crunch separate and add it just before serving. Leftovers can be gently reheated to room temperature, but avoid microwaving as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Strawberry Crackle Salad ahead of time?

You can prepare the cream cheese mixture and pretzel crunch in advance, but it’s best to assemble the salad shortly before serving to keep the crunchiest texture.

What can I substitute if I don’t have Cool Whip?

Whipped cream or a homemade whipped topping works well as a substitute for Cool Whip, providing a fresh, creamy texture.

Strawberry Crackle Salad Recipe

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★★★★★

4.9 from 70 reviews

Strawberry Crackle Salad is a delightful, sweet and crunchy dessert salad featuring a buttery pretzel and pecan crumble topped with a creamy cream cheese and cool whip mixture, fresh strawberries, and an irresistible sweet and salty crunch. Perfect for potlucks, family gatherings, or as a refreshing treat on warm days.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Category: Dessert Salad
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust and 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. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Prepare Pretzel Mixture: In a medium-sized bowl, combine the crushed pretzels, chopped pecans, and brown sugar. Pour the melted butter over this mixture and stir thoroughly until all ingredients are evenly coated and well mixed.
3. Bake Crunch: Spread the pretzel mixture evenly onto the lined baking sheet and bake for 8-10 minutes or until bubbling and slightly caramelized. Remove from oven and allow it to cool completely on the pan. Once cooled, break the pretzel mixture into small pieces for topping.
4. Make Creamy Salad Base: In a large mixing bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Gently fold in the cool whip until just combined to maintain the light texture. Cover this mixture and refrigerate until ready to assemble and serve.
5. Assemble and Serve: When ready to serve, fold the sliced strawberries along with some of the cooled pretzel crunch into the chilled cream cheese mixture. Mix gently to combine. Spoon the salad into serving dishes and sprinkle with additional pretzel crunch on top for extra texture and flavor.

Notes

• Make sure the pretzel mixture cools completely before mixing into the salad to keep the crunch intact.
• You can substitute pecans with walnuts or almonds based on preference.
• Use fresh, ripe strawberries for the best flavor and texture.
• This dessert is best served chilled and eaten within 2 days for optimal freshness.
• For a lower sugar option, reduce the granulated sugar slightly or use a sugar substitute friendly with cream cheese.

Keywords: strawberry salad, dessert salad, pretzel salad, creamy salad, sweet and salty dessert, pecan dessert