Introduction

Strawberry Crackle Salad is a delightful combination of crunchy, sweet, and creamy textures that makes for a perfect dessert or party dish. With a buttery pretzel crust, fresh strawberries, and a smooth cream cheese filling, it’s sure to impress your guests and satisfy your sweet tooth.

A clear glass bowl filled with a strawberry crackle salad showing three main layers: the bottom layer has bright red strawberry pieces, the middle layer is white and fluffy whipped cream, and the top layer is a mix of shiny brown pecans and more fresh strawberries, sprinkled with small white flakes of coconut. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: In a medium bowl, combine crushed pretzels, chopped pecans, and brown sugar. Stir in the melted butter until the mixture is fully combined.
Step 3: Spread the pretzel mixture evenly on the prepared baking sheet. Bake for 8 to 10 minutes, or until the mixture is bubbling and golden. Remove from oven and cool completely, then break into small pieces.
Step 4: In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Step 5: Gently fold in the Cool Whip until well blended. Cover the bowl and refrigerate this mixture until you are ready to assemble.
Step 6: Just before serving, fold the sliced strawberries and half of the cooled pretzel crunch into the cream cheese mixture.
Step 7: Transfer to a serving dish, sprinkle the remaining pretzel crunch on top, and serve immediately for the best texture.

Tips & Variations

For extra flavor, toast the pecans lightly before mixing them with the pretzels and brown sugar.
If you prefer, substitute fresh raspberries or blueberries for strawberries.
To keep the crunch, prepare the pretzel topping in advance but only add it right before serving.
Use full-fat cream cheese and real Cool Whip for the creamiest result.

Storage

Store the salad covered in the refrigerator for up to 2 days. To maintain the crunch, keep the pretzel mixture separate and add it just before serving. When reheating is not recommended, serve cold for the best texture and flavor.

How to Serve

This image shows a close-up of a strawberry crackle salad in a clear glass bowl placed on a white marbled surface. The salad has multiple layers, starting with a base of creamy white whipped topping, followed by vibrant red strawberry slices with their seeds visible, scattered evenly throughout. On top of the strawberries and cream, there are crunchy, brown pecan halves adding texture, along with thin shavings of white coconut flakes sprinkled across the surface, creating a mix of creamy, juicy, crunchy, and flaky textures. The layers are thick and visually inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Strawberry Crackle Salad ahead of time?

Yes, you can prepare the pretzel topping and cream cheese mixture separately in advance. However, add the pretzel crunch and strawberries right before serving to keep the salad fresh and crunchy.

Is it okay to use frozen strawberries?

Fresh strawberries are best for this recipe to maintain texture, but if you use frozen, be sure to thaw and drain them thoroughly to avoid excess moisture making the salad soggy.