Strawberry Crackle Salad
A refreshing, creamy dessert combining layers of strawberries, cream cheese, and a crunchy pretzel base, perfect for gatherings or a quiet evening at home.
Ingredients
Crust
- 2 cups crushed pretzels provides crunchy texture
- 1 cup chopped pecans adds nutty flavor and crunch
- 1 cup brown sugar contributes sweetness and moisture
- 1 cup butter, melted binds ingredients and adds richness
Cream Cheese Layer
- 2 8 oz packages cream cheese, softened creates a creamy structure
- 3/4 cup granulated sugar balances flavors with sweetness
- 2 teaspoons vanilla extract adds depth of flavor
- 16 oz Cool Whip provides lightness and creaminess
Topping
- 4 cups sliced strawberries freshness and natural sweetness
Instructions
Preparation
- Start by preheating your oven to 350°F.
- In a mixing bowl, combine the crushed pretzels and chopped pecans.
- Add the melted butter and brown sugar to the pretzel mixture. Stir until all are coated and clumping together.
- Press the mixture firmly into the bottom of a 9x13-inch baking dish.
- Place the dish in the preheated oven and bake for about 10 minutes until lightly golden.
- Let the crust cool completely in the dish.
Cream Cheese Mixture
- Beat the softened cream cheese in a mixing bowl until smooth.
- Gradually add the granulated sugar and vanilla extract, mixing until combined.
- Gently fold in the Cool Whip to the cream cheese mixture.
Assembly
- Spread the cream cheese mixture evenly over the cooled pretzel crust.
- Layer the sliced strawberries on top, arranging them evenly.
- Cover the dish and place it in the refrigerator for at least 2 hours to chill.
Notes
Pro Tips: Ensure the crust cools completely, check cream cheese texture, and pack the crust tightly. Slice strawberries evenly for a decorative finish.