Can I make Strawberry Crackle Salad in advance?

Absolutely. Both the pretzel crunch and the cream mixture can be prepared ahead and stored separately. Just mix with the strawberries and assemble right before serving, so the topping stays crisp and delightful.

What’s the best way to crush the pretzels?

For perfect pieces, place your pretzels in a zip-top bag and use a rolling pin to gently crush them. Aim for small chunks, rather than fine crumbs, to maximize crunch.

Can I use real whipped cream instead of Cool Whip?

Yes! Whip up your own cream with a bit of sugar and vanilla. Just keep in mind that homemade whipped cream won’t hold its shape as long as store-bought, so assemble and serve right away for best texture.

Can I use frozen strawberries?

Yes, but be sure to thaw and drain them well before using. Fresh strawberries are best for texture and taste, but frozen can be a handy substitute if needed.

Strawberry Crackle Salad Recipe

Description

Strawberry Crackle Salad is a delightful, summertime dessert featuring a combination of creamy cheesecake filling, fresh sliced strawberries, and a sweet, crunchy pretzel-pecan topping. This no-bake salad is perfect for potlucks, family gatherings, and parties—a treat that’s both creamy and crackly in every bite.

Ingredients

Units Scale

Pretzel Crunch

2 cups crushed pretzels
1 cup chopped pecans
1 cup brown sugar
1 cup butter, melted

Cream Cheese Mixture

2 (8 oz) packages cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla extract
16 oz cool whip (thawed)

Fruit

4 cups sliced strawberries

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Instructions

Prepare Pretzel Crunch: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium bowl, combine crushed pretzels, chopped pecans, and brown sugar. Pour melted butter over the mixture and stir until well combined. Spread evenly onto the prepared baking sheet and bake for 8-10 minutes, or until bubbling. Remove from oven and allow to cool completely. Once fully cooled, break into small, bite-sized pieces.
Make Cream Cheese Base: In a large bowl, mix together softened cream cheese, granulated sugar, and vanilla extract with an electric mixer until completely smooth and creamy. Gently fold in the cool whip until just combined. Cover and refrigerate the cream mixture until ready to use.
Assemble the Salad: When ready to serve, top the cream cheese mixture with sliced strawberries and the cooled pretzel crunch. Stir gently to combine right before serving, ensuring the pretzel topping stays crunchy. Garnish with additional pretzel crunch if desired.

Notes

For best results, wait to add the pretzel crunch until just before serving to keep it crispy.
You can prepare the individual components a day ahead; store pretzel crunch in an airtight container and keep the cream mixture refrigerated.
Substitute pecans with walnuts or omit nuts for a nut-free version.
Use fresh or frozen strawberries; if using frozen, thaw and drain excess liquid first.
Adjust sugar to taste for a less sweet salad.

Nutrition

Serving Size: 1/12th of recipe
Calories: 445
Sugar: 29g
Sodium: 390mg
Fat: 31g
Saturated Fat: 14g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 48mg