Strawberry Crackle Salad Recipe for Potlucks and Parties
Strawberry Crackle Salad is a sweet and salty dessert made with a crunchy pretzel and pecan topping, a creamy cheesecake-style filling, and fresh strawberries. Perfect for potlucks, holidays, and warm-weather gatherings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Bake, Baked
- Cuisine: American
- Diet: Vegetarian
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. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, mix crushed pretzels, chopped pecans, and brown sugar. Stir in melted butter until well combined.
3. Spread the mixture onto the baking sheet and bake for 8–10 minutes until bubbling. Let cool completely, then break into small pieces.
4. In a large bowl, beat together cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
5. Fold in the Cool Whip until fully incorporated. Cover and refrigerate until ready to serve.
6. Just before serving, fold in the sliced strawberries and half of the cooled pretzel crunch.
7. Top with the remaining pretzel crunch and serve immediately.
Notes
Best served immediately after mixing in the pretzel topping to maintain its crunch.
Each component can be prepared in advance and stored separately to save time.
Try using a mix of berries for variety.
Find it online: https://cookingwithramsay.com/strawberry-crackle-salad/