Delicious Strawberry Crackle Salad for Your Summer Gatherings

Enjoy a refreshing Strawberry Crackle Salad, perfectly combining sweet strawberries and a creamy texture, ideal for summer gatherings.

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Prep Time 30

Cook Time 10

Chilling Time 30

Total Time 1 10

Servings: 8 servings

Course: Salad

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crunch

2 cups crushed pretzels Adds a delightful crunch; substitute with gluten-free pretzels for a gluten-free version.
1 cup chopped pecans Offers added nuttiness; can be replaced with walnuts or omitted for nut-free diets.
1 cup brown sugar Sweetens the mix; white sugar works as a substitution for a different taste.
1 cup butter, melted Binds the crunchy elements together; margarine can be used as a dairy-free alternative.

For the Creamy Base

2 8 oz packages cream cheese, softened Brings richness to the salad; can be swapped for non-dairy cream cheese for a vegan option.
3/4 cup granulated sugar Enhances sweetness; reduce the amount for a less sweet dessert.
2 teaspoons vanilla extract Elevates the flavor; almond extract can provide a unique twist if desired.
16 oz Cool Whip Gives a light, airy texture; try whipped coconut cream for a dairy-free alternative.

For the Fresh Fruit

4 cups sliced strawberries The star of the show, offering natural sweetness; always go for fresh seasonal berries for the best flavor!

Equipment

mixing bowl
Baking Sheet
Parchment Paper
Hand Mixer

Method

Steps

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, combine 2 cups of crushed pretzels, 1 cup of chopped pecans, and 1 cup of brown sugar. Stir until evenly combined and then mix in 1 cup of melted butter.
Spread the pretzel mixture onto the prepared baking sheet and bake for 8-10 minutes or until bubbly and golden brown. Cool completely before breaking into smaller pieces.
In a large mixing bowl, beat 2 packages of softened cream cheese until smooth. Gradually add 3/4 cup of granulated sugar and 2 teaspoons of vanilla extract, mixing until creamy.
Fold in 16 oz of Cool Whip gently and refrigerate the mixture for at least 30 minutes.
Just before serving, fold in 4 cups of sliced fresh strawberries.
Layer the creamy strawberry mixture in a serving dish and top with half of the cooled pretzel crunch. Sprinkle the remaining pretzel crunch on top before serving.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 35mgCalcium: 40mgIron: 0.5mg

Notes

Room temperature cream cheese is recommended for smooth texture. Allow the pretzel mixture to cool completely for the best crunch.

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