Amazing Strawberry Crackle Salad with Pretzel Crunch
A creamy, fruity, and crunchy dessert made with fresh strawberries, fluffy cream cheese filling, and a buttery pretzel pecan topping. This no-fuss recipe delivers the perfect balance of sweet, tangy, and salty flavors.
Equipment
- mixing bowls
- hand mixer or whisk
- baking sheet
- oven
- spatula
Ingredients
- 3 cups fresh strawberries, sliced
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups whipped topping
- 2 cups pretzels, crushed
- 1/2 cup chopped pecans
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix crushed pretzels, pecans, brown sugar, and melted butter until well combined.
- Spread the mixture on a baking sheet and bake for 10–12 minutes until golden. Let it cool completely to form a crunchy texture.
- In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract and mix until creamy.
- Gently fold in whipped topping until the mixture is light and fluffy.
- Fold sliced strawberries into the creamy mixture and spread evenly into a serving dish.
- Sprinkle the cooled pretzel topping evenly over the salad.
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
Use fresh strawberries for best texture and flavor. Make sure the pretzel topping is fully cooled before adding to prevent melting the creamy layer. For maximum crunch, add topping just before serving. Store topping separately if making ahead.
Nutrition
Calories: 320kcalCarbohydrates: 34gProtein: 3gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 210mgPotassium: 180mgFiber: 2gSugar: 22gVitamin A: 500IUVitamin C: 35mgCalcium: 60mgIron: 1mg
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