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–+ servings
Strawberry Crackle Salad

Delightful Strawberry Crackle Salad: Creamy & Crunchy Bliss

Enjoy the Strawberry Crackle Salad, a delightful no-bake dessert that combines creamy layers and crunchy pretzel bits for a perfect summer treat.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pretzel Topping
  • 2 cups Crushed Pretzels Can substitute with gluten-free pretzels.
  • 1 cup Chopped Pecans Omit for nut-free version.
  • 1/2 cup Brown Sugar Coconut sugar can be used.
  • 1/2 cup Melted Butter Use vegan butter for dairy-free option.
Cream Layer
  • 8 oz Cream Cheese Or vegan cream cheese for dairy-free.
  • 1/2 cup Granulated Sugar Adjust to taste.
  • 1 tsp Vanilla Extract Use pure extract for best results.
  • 8 oz Cool Whip Can substitute with freshly whipped cream.
Fresh Fruit
  • 4 cups Fresh Strawberries Other berries can be used for variation.

Equipment

  • Oven
  • mixing bowl
  • Baking sheet
  • Parchment paper

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine crushed pretzels, chopped pecans, and brown sugar. Stir in the melted butter until evenly coated.
  3. Spread the pretzel mixture onto the prepared baking sheet in a single layer, and bake for 8-10 minutes until golden brown.
  4. Remove from the oven and let cool completely to achieve a crunchy texture.
  5. In a large mixing bowl, beat together the cream cheese, granulated sugar, and vanilla until smooth. Fold in the Cool Whip.
  6. In a serving dish, spread the cream mixture as a base layer, layer sliced strawberries over the cream, and top with the cooled pretzel mixture.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Allow the pretzel topping to cool completely to maintain crunch. Use fresh strawberries to avoid excess moisture. Keep the salad in an airtight container in the fridge for up to 3 days.

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