Strawberry Crackle Salad Recipe

Introduction

Strawberry Crackle Salad is a delightful blend of sweet, salty, and creamy textures that make it a favorite at any gathering. With a crunchy pretzel and pecan topping, fresh strawberries, and a smooth cream cheese base, this dessert salad is both refreshing and indulgent.

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 the melted butter over and mix until everything is well coated.
3. Step 3: Spread the pretzel mixture evenly on the prepared baking sheet. Bake for 8-10 minutes or until the mixture is bubbling and fragrant. Remove and let it cool completely, then break into small pieces.
4. Step 4: In a large bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth.
5. Step 5: Gently fold in the Cool Whip until just combined. Cover the bowl and refrigerate until ready to serve.
6. Step 6: When serving, layer or fold the sliced strawberries and the pretzel crunch into the cream mixture. Add extra pretzel crunch on top for garnish if desired.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and texture. You can substitute with other berries like blueberries or raspberries if preferred.
• For added crunch, toast the pecans lightly before mixing them with the pretzels.
• If you prefer a sweeter base, increase the granulated sugar by a couple of tablespoons.
• To make it lighter, substitute half of the Cool Whip with whipped cream.

Storage

Store the assembled salad covered in the refrigerator for up to 2 days. Keep the pretzel crunch separate until just before serving to maintain its crispiness. If refrigerated after mixing with the crunchy topping, the crunch may soften. Serve chilled and enjoy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pretzel crunch ahead of time?

Yes, you can bake the pretzel and pecan mixture ahead and store it in an airtight container at room temperature for up to 3 days. Add it to the salad just before serving to keep it crisp.

Is there a dairy-free alternative to this recipe?

To make a dairy-free version, use dairy-free cream cheese and whipped topping substitutes, and replace butter with a plant-based alternative such as coconut oil. The rest of the ingredients remain the same.

Strawberry Crackle Salad Recipe

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★★★★★

4.6 from 72 reviews

Strawberry Crackle Salad is a delightful dessert salad featuring a crunchy pretzel and pecan crust combined with a creamy, sweetened cream cheese mixture and fresh strawberries. This dish offers a perfect balance of sweet, salty, and tangy flavors with a creamy texture and a crispy topping, ideal for potlucks, parties, or as a refreshing dessert.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 8 servings 1x
• Category: Dessert Salad
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pretzel Crunch

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

Cream Cheese Mixture

• 2 (8 oz) packages cream cheese, softened
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 16 oz cool whip

Fruit

• 4 cups sliced strawberries

Instructions

1. Prepare pretzel mixture: Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. In a medium bowl, combine crushed pretzels, chopped pecans, and brown sugar. Pour melted butter over the mixture and stir until everything is thoroughly combined.
2. Bake pretzel crunch: Spread the pretzel mixture evenly on the prepared baking sheet. Bake for 8-10 minutes or until the mixture is bubbling and golden. Remove from oven and allow it to cool completely on the pan. Once cooled, break it into small pieces for topping.
3. Make cream cheese filling: In a large mixing 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, ensuring the mixture remains light and airy. Cover and refrigerate until ready to serve.
4. Assemble the salad: When ready to serve, layer the cream cheese mixture in a serving dish. Top with sliced fresh strawberries, then sprinkle generously with the cooled pretzel crunch. For extra texture, mix some pretzel crunch into the salad or sprinkle more on top as desired. Serve immediately to preserve the crunchiness.

Notes

• Make sure to let the pretzel mixture cool completely before breaking it into pieces to avoid sogginess.
• This salad is best served fresh to keep the pretzel crunch crispy.
• You can substitute pecans with walnuts if preferred.
• For a lighter version, use reduced-fat cream cheese and light cool whip.
• Store leftovers covered in the refrigerator but note that the pretzel topping may soften over time.

Keywords: Strawberry Crackle Salad, pretzel dessert salad, creamy strawberry dessert, pecan pretzel dessert, easy party salad, no-bake dessert