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–+ servings
Strawberry Crackle Salad

Irresistible Strawberry Crackle Salad for Your Next Gathering

Enjoy the Strawberry Crackle Salad, a delightful blend of balsamic strawberries and a crunchy pretzel crust that’s perfect for any gathering.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups crushed pretzels Substitute with crushed graham crackers for a softer crunch.
  • 1 cup chopped pecans Swap with walnuts or omit for a nut-free version.
  • 1/2 cup brown sugar Light or dark can be used based on preference.
  • 1/2 cup melted butter Salted butter is recommended for added flavor.
For the Cream Layer
  • 8 ounces cream cheese Use softened cream cheese to avoid lumps.
  • 1/2 cup granulated sugar Adjust to taste based on sweetness preference.
  • 1 teaspoon vanilla extract Almond extract can be used for a twist.
  • 8 ounces Cool Whip Can be substituted with freshly whipped cream if desired.
For the Topping
  • 2 cups fresh strawberries (sliced) Ensure they are ripe; do not use frozen.
  • 1 cup reserved pretzel crunch Essential for that delightful crunch in the finished dish.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Hand Mixer
  • serving dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine crushed pretzels, chopped pecans, and brown sugar. Pour in melted butter, stirring until well-coated and crumbly.
  3. Spread the pretzel mixture onto the baking sheet and bake for 8-10 minutes, until bubbling and lightly golden. Let it cool completely.
  4. In a large bowl, beat together softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
  5. Gently fold in the Cool Whip until just combined. Refrigerate the cream layer while preparing the strawberries.
  6. Before serving, fold sliced strawberries into the cream layer along with two-thirds of your cooled pretzel crunch.
  7. Spoon the mixture into a serving dish, layer attractively, and sprinkle remaining pretzel crunch on top. Serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 30mgCalcium: 80mgIron: 1mg

Notes

Ensure the pretzel mixture is completely cooled before breaking it apart for the best crunch. Use a hand mixer for blending the cream cheese, and always opt for fresh, ripe strawberries.

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