I love the Strawberry Crackle Salad Recipe because it is quick, sweet, and full of crunch. I bring it to summer picnics and family meals and it always gets smiles. If you love bright fruit treats, try our mango-strawberry sunset cupcakes recipe for a fun twist.

My Dad James calls this a party magic dish, and Mom Eva always asks for the pretzel mix. My sister Jennifer steals the first scoop every time.

Gathering Your Ingredients

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

I sometimes pair the crunch idea with smaller treats like chocolate strawberry yogurt clusters for a dessert table.

The Tools That Help

I use a medium bowl, a large mixing bowl, a baking sheet, a hand mixer or stand mixer, and a spatula. A good spatula makes spreading easy, and a mixer speeds the cream cheese step if you want. You can read tool tips in our broccoli cauliflower salad recipe post too.

The Step-by-Step Process

Preheat the oven to 400°F and line a baking sheet with parchment.
Mix crushed pretzels, chopped pecans, and brown sugar in a medium bowl.
Pour melted butter over the mix and stir to coat well.
Spread the mix on the baking sheet and bake 8 to 10 minutes until golden and bubbling.
Let the baked mix cool completely and break it into small pieces.
Beat cream cheese with granulated sugar and vanilla until smooth.
Fold in Cool Whip gently and chill until you are ready to serve.
Spread the cream cheese mixture in a serving dish just before serving.
Top with sliced strawberries and sprinkle the pretzel crunch evenly over the top.
Reserve extra crunch for garnish if you like.

Lighter, Healthier Touches

Use Greek yogurt mixed with a little honey instead of some Cool Whip for fewer processed ingredients. Swap half the pecans for sunflower seeds to lower cost. Fresh berries keep this light and bright.

Perfect Pairings

Serve this salad with plain cake slices, vanilla cookies, or simple angel food cake. It also goes well with iced tea or a light sparkling wine for summer gatherings.

Common Stumbles to Avoid

Do not top the salad with the pretzel crunch until just before serving or it will soften. Make sure the pretzel mix cools fully so it breaks into crisp pieces. Beat the cream cheese until smooth to avoid lumps.

Storing Your Creation

Cover and chill leftovers for up to two days. Keep any extra pretzel crunch in a sealed bag at room temperature and add fresh when you serve to keep it crisp.

A Final Warm Word

I hope you make this Strawberry Crackle Salad Recipe for your next gathering. It is one of those dishes that feels like home and feeds a crowd with little fuss.

Answering Your Questions

Can I make Strawberry Crackle Salad Recipe ahead of time?

Yes. You can bake the pretzel crunch and chill the cream layer a day ahead. Keep the strawberries and crunch separate until you serve.

How do I keep the pretzel crunch crunchy in the Strawberry Crackle Salad Recipe?

Store the crunch in an airtight container at room temperature until you are ready to use it. Add it right before serving to keep it crisp.

Can I use fresh whipped cream instead of Cool Whip in the Strawberry Crackle Salad Recipe?

Yes, you can. Use whipped heavy cream, but eat the salad the same day because fresh cream softens faster than Cool Whip.

Strawberry Crackle Salad

Author: sarah
Total Time: 30 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A quick and crunchy salad with a tasty cream cheese layer and fresh strawberries, perfect for summer gatherings.

Ingredients

Scale

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

Preheat the oven to 400°F and line a baking sheet with parchment.
Mix crushed pretzels, chopped pecans, and brown sugar in a medium bowl.
Pour melted butter over the mix and stir to coat well.
Spread the mix on the baking sheet and bake for 8 to 10 minutes until golden and bubbling.
Let the baked mix cool completely and break it into small pieces.
Beat cream cheese with granulated sugar and vanilla until smooth.
Fold in Cool Whip gently and chill until ready to serve.
Spread the cream cheese mixture in a serving dish just before serving.
Top with sliced strawberries and sprinkle the pretzel crunch evenly over the top.
Reserve extra crunch for garnish if desired.

Notes

For fewer processed ingredients, use Greek yogurt mixed with honey instead of some Cool Whip. Store pretzel crunch separately until serving to maintain its crispiness.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 14g
Sodium: 250mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg

Keywords: salad, strawberry, summer, dessert, party