Strawberry Crack Salad: A Creamy and Crispy Dessert Sensation
A no-bake American dessert combining a velvety cream cheese-Cool Whip base with a sweet-and-salty pretzel-pecan topping and fresh strawberries. Layers of creamy, crunchy, and juicy textures make this indulgent yet easy crowd-pleaser.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 12 servings
- Category: Dinner
- Method: No-Bake with Baked Component
- Cuisine: American
- Diet: Vegetarian
Ingredients
8 oz cream cheese, softened
1 (8 oz) container Cool Whip
1 cup all-purpose flour
1 cup chopped pretzels
1/2 cup chopped pecans
1/4 cup granulated sugar
1 tsp baking powder
2 cups fresh strawberries, sliced
Pinch of salt
Instructions
Preheat oven to 325°F (160°C)
In a bowl, mix flour, granulated sugar, chopped pretzels, pecans, baking powder, and salt
Spread pretzel-pecan mixture evenly on a baking sheet and bake for 20 minutes, stirring halfway, until golden and crumbly
Let cool, then break into small pieces
In a large bowl, fold cream cheese and Cool Whip until smooth
Fold in cooled pretzel-pecan mixture
Chill for 10 minutes
Top with sliced strawberries before serving
Notes
Toasted pretzel-pecan topping can be prepared ahead and stored in an airtight container
Refrigerate assembled salad for up to 24 hours before adding strawberries to maintain crispness
For non-dairy option, substitute vegan cream cheese and dairy-free Cool Whip alternative
Find it online: https://cookingwithramsay.com/strawberry-crack-salad/