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Strawberry Crackle Salad

A delightful blend of pretzels, cream cheese, and strawberries, this salad is perfect for gatherings or a sweet treat at home.

  • Total Time: 25 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 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. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  2. In a medium bowl, mix together the crushed pretzels, chopped pecans, and brown sugar. Stir in the melted butter until combined.
  3. Spread the pretzel mixture evenly onto the baking sheet and bake for 8–10 minutes until bubbling. Allow it to cool completely, then break into small pieces.
  4. In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Gently fold in the Cool Whip and then refrigerate until you are ready to serve.
  5. Just before serving, fold in the sliced strawberries and half of the pretzel crunch. Top with the remaining pretzel crunch and serve immediately.

Notes

Serve chilled for the best taste. Keep the pretzel crunch separate until serving to maintain crispiness.

  • Author: aymane-mouraigmail-com-2
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 25g
  • Sodium: 300mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 40mg

Keywords: strawberry salad, dessert, summer recipe, no-bake