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Strawberry Crackle Salad Recipe

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4.4 from 73 reviews

This Strawberry Crackle Salad combines a crunchy pretzel and pecan topping with a creamy cream cheese and Cool Whip base, layered with fresh sliced strawberries for a delightful and easy-to-make dessert salad.

Ingredients

Units Scale

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

Pretzel Topping

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

Instructions

  1. Preheat and Prepare Baking Sheet Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Mix Pretzel Topping 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 combined.
  3. Bake Pretzel Mixture Spread the pretzel mixture evenly on the prepared baking sheet. Bake in the preheated oven for 8-10 minutes until the mixture is bubbling and golden. Remove from the oven and allow it to cool completely on the baking sheet before breaking into small pieces.
  4. Prepare Cream Cheese Mixture 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 the bowl and refrigerate the mixture until you are ready to serve.
  5. Assemble the Salad 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 mixture over the top. Optionally, mix some pretzel crunch into the cream layer or reserve extra for garnish.

Notes

  • Allow the pretzel topping to cool completely before breaking into pieces to avoid melting the cream cheese mixture.
  • You can mix some pretzel crunch into the cream layer for added texture or reserve extra for garnish.