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Strawberry Crack Salad

A playful and indulgent dessert-salad mashup of sweet strawberries, fluffy marshmallows, and creamy whipped base, perfect for gatherings and celebrations.
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Prep Time 15 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh strawberries, hulled and sliced Use peak-season strawberries for the best flavor.
  • 1 cup mini marshmallows
  • 1 cup whipped topping (like Cool Whip) You can use unsweetened whipped cream as a substitute.
  • 1 cup cream cheese, softened Soften to room temperature for a silky base.
  • 1/2 cup powdered sugar Adjust amount according to preference for sweetness.
  • 1/2 cup chopped pecans or walnuts (optional) Toast lightly for deeper flavor.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
  2. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
  3. Gently fold in the whipped topping until the mixture is light and fluffy.
  4. Add the sliced strawberries, mini marshmallows, and chopped nuts (if using) to the bowl.
  5. Carefully fold all the ingredients together until evenly coated.
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
Serving
  1. Spoon into pretty glass bowls or a crystal trifle dish to showcase the colors.
  2. Garnish with a whole strawberry on top and a few reserved chopped nuts for contrast.
  3. Serve chilled as a light dessert, a decadent side for a barbecue, or a sweet finish to a brunch.

Notes

Store tightly covered in the refrigerator for up to 2 days. For fresher texture, reserve some strawberries and fold them in just before serving.