Strawberry Crackle Salad
A no-bake layered dessert with a buttery pretzel base, fluffy cream cheese filling, and a glossy crown of fresh strawberries. The sweet-salty-creamy contrast makes it the ultimate crowd-pleasing potluck dessert.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
Ingredients
- 2 cups crushed pretzels
- 1 cup chopped pecans
- 1 cup brown sugar (light or dark)
- 1 cup (2 sticks) butter, melted
- 4 cups sliced fresh strawberries (about 1 lb)
- 2 (8 oz) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 16 oz Cool Whip, thawed
Instructions
- Lightly grease a 9×13-inch baking dish.
- Stir crushed pretzels, chopped pecans, brown sugar, and melted butter together until every piece is glossy and coated.
- Press the mixture firmly into the prepared dish and bake at 350°F for 8–10 minutes until fragrant. Let cool completely.
- Beat the softened cream cheese, granulated sugar, and vanilla extract until smooth, fluffy, and lump-free.
- Gently fold the thawed Cool Whip into the cream cheese mixture until light, airy, and uniformly combined.
- Spread the cream cheese mixture evenly over the cooled pretzel base, sealing it all the way to the edges.
- Arrange the sliced strawberries in a thick, even layer across the top.
- Refrigerate for at least 4 hours, or overnight, until set and chilled throughout. Slice and serve cold.
Notes
- Seal the cream cheese filling all the way to the edges of the dish to keep the pretzel base crackly.
- Pat sliced strawberries dry with paper towels before topping to prevent excess moisture.
- Cover tightly and refrigerate for up to 2 days. Texture is best within the first 24 hours. Do not freeze.
Find it online: https://www.kitchenmomy.com/strawberry-crackle-salad-2/