Strawberry Crackle Salad
A delightful dessert featuring layers of creamy cheese, vibrant strawberries, and a crunchy pretzel crust, perfect for summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 240 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook, Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
- Preheat the oven to 350°F (175°C).
- Prepare the Pretzel Crust by combining pretzels, pecans, brown sugar, and melted butter in a bowl.
- Press the mixture into a greased 9×13 inch baking dish and bake for 10-12 minutes.
- Cool the crust completely.
- Create the Creamy Layer by beating together cream cheese, granulated sugar, and vanilla until smooth.
- Fold in the Cool Whip until fully incorporated.
- Layer the cream cheese mixture over the cooled crust, adding sliced strawberries on top.
- Chill the dish in the refrigerator for at least 4 hours.
Notes
For variations, consider using mixed berries instead of strawberries or adding chocolate chips.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: strawberry salad, dessert, summer recipe, salad, picnic
Find it online: https://basilboard.com/strawberry-crackle-salad/