Can I make this salad ahead of time?

Yes, you can prep all the parts in advance—cream mixture, sliced strawberries, and crunch—just store them separately. Combine right before serving so you don’t lose that amazing pretzel crackle.

What if I don’t have Cool Whip?

No problem at all! Feel free to use freshly whipped cream instead. Beat heavy cream with a bit of sugar until stiff peaks form, then fold into the cream cheese mixture for a beautifully rich substitute.

Can I use other fruits besides strawberries?

Absolutely. Blueberries, raspberries, mango chunks, or even a mix of berries would be fantastic. Go by what’s in season or what you love.

How do I keep the pretzel crunch from getting soggy?

Keep it stored separately until just before serving. Only combine the layers when you're ready to eat, and you’ll have a perfect salty-sweet crunch in every bite.

Strawberry Crackle Salad Recipe

Name: Strawberry Crackle Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups crushed pretzels; 1 cup chopped pecans; 1 cup brown sugar; 1 cup butter, melted; 2 (8 oz) packages cream cheese, softened; 3/4 cup granulated sugar; 2 teaspoons vanilla extract; 16 oz cool whip (whipped topping); 4 cups sliced strawberries

Description

Strawberry Crackle Salad is a delightful, American-inspired dessert salad featuring layers of creamy sweetened cream cheese filling, fresh sliced strawberries, and an irresistible, crunchy brown sugar pretzel-pecan topping. Perfect for potlucks, barbecues, or family gatherings, this easy, no-bake treat combines contrasting flavors and textures for a deliciously addictive bite.

Ingredients

Units Scale

Pretzel Crunch Layer

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

Creamy Filling

2 (8 oz) packages cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla extract
16 oz cool whip (whipped topping)

Fruit Topping

4 cups sliced strawberries

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Instructions

Prepare the Pretzel Crunch: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium-sized bowl, mix together the crushed pretzels, chopped pecans, and brown sugar. Pour in the melted butter and stir until everything is well combined and coated. Spread the mixture evenly over the prepared baking sheet.
Bake and Cool: Bake the pretzel mixture for 8-10 minutes, or until the mixture is bubbling and golden brown. Remove from the oven and allow to cool completely. Once cooled, break into small pieces or chunks and set aside.
Make the Creamy Filling: In a large bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Gently fold in the cool whip until just combined, making sure not to deflate the mixture. Cover and refrigerate this mixture until you are ready to assemble the salad.
Assemble the Salad: When ready to serve, spread the cream cheese mixture into a serving dish or bowl. Top with the sliced strawberries and sprinkle the cooled pretzel crunch over the top. Just before serving, gently mix everything together so you get a taste of creamy, fruity, and crunchy in every bite. Optionally, reserve some extra pretzel crunch to sprinkle on top for garnish.

Notes

Ensure the pretzel crunch is completely cool before adding it to the salad to maintain its texture.
For best results, mix the pretzel topping in just before serving so it stays crisp.
You can prepare the creamy filling and pretzel crunch ahead of time and assemble the salad just before serving.
Try using other fresh berries for variation.

Nutrition

Serving Size: 1/12 of salad
Calories: 420
Sugar: 26g
Sodium: 400mg
Fat: 28g
Saturated Fat: 13g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 42g
Fiber: 2g
Protein: 5g
Cholesterol: 45mg