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–+ servings

Strawberry Crackle Salad

Sliced strawberries and sweetened cream cheese are layered with Cool Whip and buttery pretzel-pecan crunch for a chilled dessert salad.
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Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Course Dessert, Salad
Cuisine American
Servings 12 servings
Calories 600 kcal

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
 

  • Preheat oven to 400°F and line a baking sheet with parchment paper. In a medium bowl, mix pretzels, pecans, and brown sugar. Stir in melted butter until combined.
  • Spread the pretzel mixture onto the baking sheet and bake for 8–10 minutes until bubbling. Cool completely, then break into small pieces.
  • In a large bowl, beat cream cheese, granulated sugar, and vanilla until smooth. Fold in the Cool Whip. Cover and refrigerate until ready to serve.
  • Before serving, fold in sliced strawberries and half of the pretzel crunch. Top with remaining crunch and serve immediately.

Notes

Best served immediately after mixing in the pretzel topping to keep the crunch. You can also prepare each component ahead of time and store separately.

Nutrition

Serving: 1servingsCalories: 600kcalCarbohydrates: 58.8gProtein: 5.7gFat: 40.3gSaturated Fat: 22.8gTrans Fat: 1.8gCholesterol: 81mgSodium: 438mgFiber: 2.4gSugar: 39.8g