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Delicious Strawberry Crackle Salad

Delicious Strawberry Crackle Salad for Summer Bliss

This Delicious Strawberry Crackle Salad combines juicy strawberries with creamy dressing and a delightful crunch, making it a perfect refreshing dish for summer gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crunch
  • 2 cups Crushed Pretzels Substitute with gluten-free pretzels or crackers for a gluten-free version.
  • 1 cup Chopped Pecans Feel free to swap with walnuts or almonds.
  • 1/2 cup Brown Sugar White sugar or coconut sugar can be used as a substitute.
  • 1/2 cup Butter (melted) Use vegan butter for a dairy-free option.
For the Creamy Base
  • 4 cups Sliced Strawberries Fresh berries are best; frozen can be used if properly thawed and drained.
  • 8 oz Cream Cheese (softened) Neufchâtel cheese or vegan cream cheese are great alternatives.
  • 1/2 cup Granulated Sugar Adjust based on the sweetness of your strawberries.
  • 1 teaspoon Vanilla Extract Almond extract can be a delightful substitute.
  • 8 oz Cool Whip Homemade whipped cream can be used for a more natural version.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • parchment paper
  • measuring cups
  • measuring spoons

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. In a medium bowl, combine the crushed pretzels, chopped pecans, and brown sugar. Stir in the melted butter until well coated.
  3. Spread the pretzel mixture evenly on the prepared baking sheet and bake for about 8–10 minutes until bubbly and golden brown. Allow to cool completely before breaking into small pieces.
  4. In a large bowl, soften the cream cheese by beating it with granulated sugar and vanilla extract until smooth and creamy.
  5. Gently fold the Cool Whip into the cream cheese mixture, then refrigerate to chill.
  6. Fold the chilled cream mixture with sliced strawberries and half of the pretzel crunch until evenly coated.
  7. Transfer to a serving bowl and top with the remaining pretzel crunch. Serve chilled.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 25mgCalcium: 50mgIron: 1mg

Notes

Store any leftovers in an airtight container in the fridge for up to 2-3 days. For the best taste, enjoy fresh as crunchiness may diminish over time.

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