Strawberry Crackle Salad Recipe

Introduction

Strawberry Crackle Salad is a delightful combination of creamy, crunchy, and fruity flavors that come together in a refreshing dessert or side dish. Its buttery pretzel topping adds the perfect crunch to the smooth cream cheese filling and juicy strawberries. This easy-to-make salad is sure to be a hit at any gathering.

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

1. Step 1: Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. 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 everything is evenly coated and well mixed.
3. Step 3: Spread the pretzel mixture evenly on the prepared baking sheet. Bake for 8-10 minutes until the topping is bubbling and golden. Remove from the oven and let it cool completely on the baking sheet before breaking it into small pieces.
4. 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 assemble.
5. Step 5: Just before serving, spread the cream cheese mixture in a serving dish or bowl. Top evenly with the sliced strawberries, then sprinkle the cooled pretzel crunch over the top. For added texture, you can mix some pretzel crunch into the cream layer or reserve extra for garnish.

Tips & Variations

• Try substituting pecans with walnuts or almonds for a different nutty flavor.
• For a lighter version, use low-fat cream cheese and reduced-fat Cool Whip.
• Mix a few extra strawberries into the cream layer for bursts of fruit throughout.
• Allow the pretzel topping to cool fully to maintain its crunch when added to the salad.

Storage

Store the assembled salad in an airtight container in the refrigerator for up to 2 days. To keep the pretzel crunch crispy, store it separately and add just before serving. Reheat is not recommended, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can prepare the cream cheese mixture and the pretzel topping in advance and refrigerate them separately. Assemble the salad right before serving to keep the pretzel topping crunchy.

Can I use frozen strawberries?

Fresh strawberries are best for this salad to avoid excess moisture. If you use frozen strawberries, thaw them completely and drain any liquid to prevent the salad from becoming soggy.

Strawberry Crackle Salad Recipe

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★★★★★

4.9 from 121 reviews

• Author: lina
• Total Time: 25 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Strawberry Crackle Salad is a delightful layered dessert featuring a crunchy pretzel and pecan topping baked to golden perfection, creamy sweetened cream cheese blended with Cool Whip, and fresh sliced strawberries. This easy-to-make salad combines textures and flavors, creating a perfect treat for gatherings or a refreshing sweet snack.

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Ingredients

Scale 1x2x3x

Crust and Topping

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

Filling

• 2 (8 oz) packages cream cheese, softened
• ¾ cup granulated sugar
• 2 teaspoons vanilla extract
• 16 oz Cool Whip

Fruit

• 4 cups sliced strawberries

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Instructions

1. Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper. This prevents sticking and facilitates easy cleanup.
2. Mix Pretzel Topping: In a medium bowl, combine crushed pretzels, chopped pecans, and brown sugar. Pour melted butter over the mixture and stir thoroughly until all ingredients are evenly coated and well combined.
3. Bake Pretzel Mixture: Spread the pretzel mixture evenly on the prepared baking sheet. Bake it in the preheated oven for 8-10 minutes or until the mixture is bubbling and golden brown. Remove it from the oven and let it cool completely on the baking sheet. Once cooled, break into small pieces.
4. Prepare Cream Cheese Mixture: In a large bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Gently fold in the Cool Whip until just combined. Cover and refrigerate this mixture until you are ready to assemble and serve.
5. Assemble the Salad: Just before serving, spread the cream cheese mixture evenly in a serving dish or bowl. Layer the sliced strawberries on top, then sprinkle the cooled pretzel crunch mixture over the strawberries. Optionally, you can mix some pretzel crunch into the cream layer or reserve extra pretzel topping for garnish.

Notes

• Ensure the pretzel mixture cools completely before breaking it to avoid clumping or becoming soggy in the salad.
• You can substitute pecans with walnuts if preferred or for a different nutty flavor.
• For a dairy-free version, use dairy-free cream cheese and whipped topping alternatives.
• This salad is best served chilled and consumed within 1-2 days for optimal freshness.
• Mixing some pretzel crunch into the cream cheese layer adds extra texture and flavor throughout the dessert.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Strawberry Crackle Salad, pretzel crust dessert, creamy strawberry salad, easy layered dessert, no-bake salad with baking topping