Strawberry Crackle Salad
This Strawberry Crackle Salad is a retro dessert that everyone will love!
Equipment
- baking sheet
Ingredients
Crust
- 2 cups crushed pretzels
- 1 cup chopped pecans
- 1 cup brown sugar
- 1 cup butter melted
Filling
- 4 cups sliced strawberries
- 16 oz cream cheese softened
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 16 oz cool whip
Instructions
Preparation
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- In a medium-sized bowl, add pretzel pieces, chopped pecans, and brown sugar and mix together. Pour melted butter over ingredients and mix until well combined.
- Spread pretzel mixture on the lined baking sheet and bake for 8-10 minutes or until bubbling. Set pan aside to fully cool before breaking into small pieces.
- In a large bowl, mix together cream cheese, sugar, and vanilla extract. Once smooth, fold in the cool whip until just combined. Cover and refrigerate until ready to serve.
- For serving: Top cream mixture with sliced strawberries and cooled pretzel crunch. Mix in right before serving and top with more pretzel crunch if desired.
Notes
This salad is best prepared fresh and served immediately for optimal crunchiness.
Nutrition
Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 50mgCalcium: 50mgIron: 0.5mg
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