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Strawberry Crackle Salad

A delightful mash-up of creamy and crunchy textures, this Strawberry Crackle Salad combines fresh strawberries with a sweet and salty topping, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crunchy Topping
  • 1 cup Pretzels, roughly chopped
  • 1/2 cup Chopped pecans
  • 3/4 cup Brown sugar
  • 3/4 cup Butter, melted
For the Creamy Base
  • 8 oz Cream cheese, softened
  • 1/2 cup Granulated sugar
  • 1 teaspoon Vanilla extract
  • 8 oz Whipped topping, thawed
For the Salad
  • 2 to 3 cups Fresh strawberries, diced

Method
 

Make the Crunchy Topping
  1. Preheat your oven to 400 degrees Fahrenheit.
  2. In a medium bowl, combine pretzels, pecans, brown sugar, and melted butter. Stir until everything is evenly coated.
  3. Line a rimmed baking sheet with parchment paper and spread the pretzel mixture evenly.
  4. Bake for 7 to 9 minutes, stirring once. Let it cool completely.
Prepare the Creamy Base
  1. In a large mixing bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth.
  2. Fold in thawed whipped topping gently. Cover and refrigerate.
Assemble the Salad
  1. Dice fresh strawberries and break up the cooled pretzel pecan crunch.
  2. Add strawberries and about 3/4 of the crunchy topping to the creamy base and fold gently.
Serve
  1. Sprinkle remaining pretzel pecan crunch on top and serve immediately.

Notes

Chill your mixing bowl and beaters for firmer cream cheese whipping. Don’t skip parchment to prevent sticking. Cool the crunch completely before mixing it in. Balance sweetness with a pinch of flaky sea salt if using very sweet strawberries.