Description
Strawberry Crackle Salad layers cream cheese, whipped topping, pretzels, and pecans, finished with sweet strawberries. Perfect for summer desserts, potlucks, and family gatherings.
Ingredients
8 oz cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
8 oz whipped topping
1 cup pretzels, chopped
1/2 cup pecans, chopped
3/4 cup brown sugar
3/4 cup melted butter
2–3 cups fresh strawberries, diced
Instructions
1. Beat softened cream cheese with sugar and vanilla until smooth.
2. Fold in whipped topping until fully incorporated.
3. Spread cream cheese mixture in a 9×13-inch baking dish.
4. Combine pretzels, pecans, brown sugar, and melted butter for topping.
5. Sprinkle pretzel-pecan mixture over cream cheese layer.
6. Bake at 350°F (175°C) for 10–12 minutes until topping is golden.
7. Remove and cool to room temperature.
8. Top with diced fresh strawberries before serving.
9. Chill in refrigerator for at least 1 hour to set.
Notes
Substitute walnuts or almonds for pecans.
Use mini pretzels for finer crunch.
Drizzle chocolate over strawberries for extra indulgence.
Make individual portions in cups.
Best served same day, can refrigerate up to 1 day.
- Prep Time: PT15M
- Cook Time: PT12M
- Category: Dessert
- Method: Baking
- Cuisine: American