Strawberry Pretzel Crunch Salad Recipe

Introduction

Strawberry Crackle Salad is a delightfully sweet and crunchy dessert salad that combines fresh strawberries with a creamy, fluffy base and a buttery pretzel topping. Perfect for potlucks or family gatherings, it’s a crowd-pleaser that’s easy to make and full of contrasting textures.

Ingredients

• 2 cups crushed pretzels
• 1 cup chopped pecans
• 1 cup brown sugar
• 1 cup butter, melted
• 4 cups sliced strawberries
• 2 (8 oz) packages cream cheese, softened
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 16 oz Cool Whip

Instructions

1. Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper. In a medium bowl, combine the crushed pretzels, chopped pecans, and brown sugar. Stir in the melted butter until the mixture is evenly moistened.
2. Step 2: Spread the pretzel mixture evenly onto the prepared baking sheet. Bake for 8–10 minutes, or until the mixture is bubbling. Remove from the oven and let it cool completely, then break it into small pieces.
3. Step 3: In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Gently fold in the Cool Whip until well combined. Cover and refrigerate this mixture until ready to assemble.
4. Step 4: Just before serving, fold the sliced strawberries and half of the pretzel crunch into the cream cheese mixture. Transfer to a serving dish and sprinkle the remaining pretzel crunch on top. Serve immediately to enjoy the contrast of creamy and crunchy textures.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and texture.
• Substitute pecans with walnuts or almonds if preferred.
• For a tangier twist, add a tablespoon of lemon juice to the cream cheese mixture.
• To make the dessert ahead, keep the pretzel crunch separate until serving to maintain its crispness.

Storage

Store the salad covered in the refrigerator for up to 2 days. For best texture, keep the pretzel topping separate and add just before serving. If leftovers have softened, allow the salad to come to room temperature briefly, but it is best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are recommended as frozen berries release extra moisture and can make the salad watery. If using frozen, thaw and drain them well before adding.

Is there a nut-free version of this salad?

Yes, simply omit the pecans and increase the pretzel quantity slightly to maintain the crunchy texture without nuts.

Strawberry Pretzel Crunch Salad Recipe

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★★★★★

4.9 from 104 reviews

Strawberry Crackle Salad is a delightful dessert salad featuring a crunchy pretzel and pecan base, creamy sweetened cream cheese folded with Cool Whip, and fresh sliced strawberries. The combination of sweet, salty, creamy, and fruity flavors makes this a perfect refreshing treat for parties or family gatherings.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 8 servings 1x
• Category: Dessert Salad
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Pretzel Crust

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

Filling

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

Instructions

1. Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
2. Mix crust ingredients: In a medium bowl, combine crushed pretzels, chopped pecans, and brown sugar. Pour in melted butter and stir until the mixture is well combined and evenly coated.
3. Bake the pretzel crust: Spread the pretzel mixture evenly onto the prepared baking sheet. Bake in the preheated oven for 8–10 minutes or until the mixture is bubbling and golden. Remove from oven and allow it to cool completely, then break into small crunchy pieces.
4. Prepare the creamy filling: In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy. Gently fold in the Cool Whip until the mixture is light and fluffy.
5. Combine and chill: Cover the bowl and refrigerate the cream cheese mixture until you’re ready to serve to maintain a firm, chilled texture.
6. Assemble the salad: Just before serving, fold the sliced strawberries and half of the pretzel crunch into the cream cheese mixture to incorporate layers of flavor and texture.
7. Garnish and serve: Transfer the salad to a serving dish, sprinkle the remaining pretzel crunch on top for a decorative and crunchy finish, and serve immediately for the best texture and taste.

Notes

• Make sure to cool the pretzel and pecan mixture completely before breaking it apart to avoid melting the cream cheese.
• For best results, use fresh, ripe strawberries for sweetness and juiciness.
• You can prepare the crust and cream cheese mixture a day ahead and store them separately in the refrigerator.
• This salad is best served immediately after assembling with the strawberries and crunch to maintain the texture contrast.
• Substitute Cool Whip with whipped cream for a more natural option, but it may change the texture slightly.

Keywords: Strawberry Crackle Salad, dessert salad, pretzel pecan crust, creamy strawberry salad, cream cheese dessert, summer dessert