Can I prepare the salad in advance?

Absolutely! Prep each element (the cream cheese filling, pretzel crackle, and sliced strawberries) ahead of time and store them separately in the fridge. Assemble right before serving for maximum crunch and freshness.

What’s the best way to crush pretzels for this recipe?

A zip-top bag and a rolling pin work wonders—just crush the pretzels until you have small pieces, not powder. You want texture! Pre-crushed pretzels from the store also work in a pinch.

Can I use frozen strawberries?

Fresh strawberries are preferred for both texture and flavor. Frozen can be used, but make sure to thaw, drain, and pat them dry thoroughly to prevent the cream layer from getting watery.

Is there a substitute for Cool Whip?

Yes! Fresh whipped cream (stiffly whipped) can be used instead of Cool Whip. Just know that the salad may not stay as fluffy for as long, so serve soon after assembling.

Strawberry Crackle Salad Recipe

Description

Strawberry Crackle Salad is a delightful twist on the classic strawberry pretzel dessert. It features a deliciously crunchy pretzel and pecan topping combined with a creamy, sweet cheesecake-style base and fresh strawberries, making it perfect for potlucks, gatherings, or as a light dessert. Easy to prepare and irresistibly tasty, this salad blends creamy, crispy, tangy, and sweet flavors in every spoonful.

Ingredients

Units Scale

Pretzel Crunch

2 cups crushed pretzels
1 cup chopped pecans
1 cup brown sugar
1 cup butter, melted

Cream Base

2 (8 oz) packages cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla extract
16 oz Cool Whip

Fruit

4 cups sliced strawberries

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Instructions

Prepare Pretzel Crunch: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. In a medium-sized bowl, combine the crushed pretzels, chopped pecans, and brown sugar. Pour the melted butter over the mixture and stir until everything is well combined. Evenly spread the pretzel mixture onto the prepared baking sheet and bake for 8-10 minutes, or until bubbling and toasted. Remove from oven and let it cool completely before breaking into small pieces.
Make Cream Cheese Filling: In a large mixing bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy. Gently fold in the Cool Whip until just combined. Cover the bowl and refrigerate until ready to assemble.
Prepare Strawberries: While the pretzel crunch cools, wash, hull, and slice the strawberries. Set aside until assembly.
Assemble Salad for Serving: To serve, spread the cream cheese mixture into a large serving dish or individual bowls. Top with sliced strawberries and then sprinkle over the cooled pretzel crunch. Gently mix just before serving to ensure the crunch remains crispy. Garnish with additional pretzel crunch if desired.

Notes

Make sure the pretzel mixture is fully cooled before adding to the salad to keep it crunchy.
For best texture, mix in the pretzel crunch just before serving.
You can prepare the components ahead, but assemble just before serving for maximum freshness.
Substitute pecans with walnuts or omit nuts for allergies.

Nutrition

Serving Size: 1/12 of salad
Calories: 450
Sugar: 25g
Sodium: 420mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 44g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg