I swear, every time I make this, I can’t be trusted around it—I end up finishing the whole bowl. It’s honestly THAT irresistible. This Strawberry Crackle Salad has become a legendary potluck favorite. Imagine a creamy, fluffy base layered with sweet strawberries and topped with the most irresistible crunchy-salty pretzel mixture. It’s that perfect mix of sweet, salty, and crunchy that makes everyone go back for seconds (and thirds).
Strawberry Crackle Salad
Ingredients:
| Ingredient | Quantity |
|---|---|
| Crushed pretzels | 2 cups |
| Chopped pecans | 1 cup |
| Brown sugar | 1 cup |
| Butter, melted | 1 cup |
| Sliced strawberries | 4 cups |
| Cream cheese, softened | 2 (8 oz) packages |
| Granulated sugar | 3/4 cup |
| Vanilla extract | 2 teaspoons |
| Cool whip | 16 oz |
Instructions:
- Preheat Oven & Prep Sheet: Heat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Make Pretzel Crunch: In a bowl, combine crushed pretzels, chopped pecans, and brown sugar. Stir well, then pour in the melted butter and mix until everything is evenly coated.
- Bake Crunch Layer: Spread the mixture evenly on the lined sheet. Bake for 8–10 minutes, until it’s lightly golden and bubbling. Remove from oven, cool completely, then break into bite-sized crunchy pieces.
- Prepare Creamy Base: In a large bowl, beat together softened cream cheese, granulated sugar, and vanilla until smooth. Gently fold in the cool whip, being careful not to overmix. Refrigerate until ready to assemble.
- Assemble & Serve: Right before serving, fold in the sliced strawberries and cooled pretzel crunch. Stir gently to keep the crunch intact. For extra flair, sprinkle reserved pretzel topping over each serving.
Enjoy this unbelievably delicious Strawberry Crackle Salad—a dessert so good, it always steals the spotlight at any gathering!
