Go Back
–+ servings
Fresh Strawberry Crackle Salad

Fresh Strawberry Crackle Salad: A Sweet, Crunchy Delight

This Fresh Strawberry Crackle Salad is a delightful blend of fresh strawberries, crispy pretzel topping, and creamy textures, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Fresh Strawberries Opt for ripe, juicy strawberries for the best flavor.
  • 1 cup Cool Whip Substitute with homemade whipped cream for a fresher taste.
For the Crunch Topping
  • 2 cups Crushed Pretzels Gluten-free pretzels can be used for dietary needs.
  • 1 cup Chopped Pecans Swap with walnuts or seeds for nut-free versions.
  • 1/2 cup Brown Sugar Coconut sugar can be a less processed alternative.
  • 1/2 cup Butter Margarine or vegan butter can be used to accommodate dietary restrictions.
For the Creamy Mixture
  • 8 oz Cream Cheese Low-fat cream cheese or Greek yogurt makes for a lighter option.
  • 1/2 cup Granulated Sugar Adjust based on sweetness preference.
  • 1 teaspoon Vanilla Extract Pure vanilla is recommended for the best results.

Equipment

  • mixing bowl
  • baking sheet
  • electric mixer

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine crushed pretzels, chopped pecans, and brown sugar. Add melted butter and mix until coated.
  3. Spread the pretzel mixture on the baking sheet and bake for 8–10 minutes until bubbly and light golden brown. Cool completely.
  4. In a large bowl, beat cream cheese, granulated sugar, and vanilla until smooth and creamy.
  5. Fold Cool Whip into the cream cheese mixture and refrigerate for at least 30 minutes.
  6. Just before serving, fold in sliced strawberries and half of the cooled pretzel crunch.
  7. Transfer to a serving bowl and top with remaining pretzel crunch before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Keep the pretzel topping separate until serving to maintain its crunch.

Tried this recipe?

Let us know how it was!