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Fresh and vibrant strawberry crackle salad with crunchy toppings

Strawberry Crackle Salad

A delicious dessert salad that combines crunchy pretzel and pecan topping with a creamy strawberry filling, perfect for potlucks or as a brunch side.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 10 servings
Course: Dessert, Salad
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pretzel Crunch
  • 2 cups crushed pretzels
  • 1 cup chopped pecans Trader Joe's pecans recommended
  • 1 cup brown sugar
  • 1 cup butter, melted
For the Cream Mixture
  • 2 packages (8 oz) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 16 oz Cool Whip Store-brand works fine
For the Fruit
  • 4 cups sliced strawberries Buy slightly underripe for better texture

Method
 

Preparation
  1. Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, combine the crushed pretzels, chopped pecans, and brown sugar.
  3. Pour the melted butter over the mixture and stir until evenly coated.
  4. Spread the pretzel mixture evenly on the prepared baking sheet and bake for 8-10 minutes until bubbling and golden.
  5. Remove from oven and let it cool completely before breaking into small pieces.
  6. In a large bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until smooth.
  7. Gently fold in the Cool Whip until just combined, then cover and refrigerate until ready to serve.
Assembly
  1. Spread the cream cheese mixture in a serving dish or bowl.
  2. Top evenly with sliced strawberries and sprinkle the cooled pretzel crunch over the top.
  3. Optionally, mix some pretzel crunch into the cream layer or reserve extra for garnish.

Notes

The salad can be made a day in advance. Use fresh whipped cream for a lighter alternative but serve sooner due to less stability. For nut-free options, swap pecans for sunflower seeds or more pretzels.