Strawberry Crackle Salad

Prep Time: 20 minutes
Cook Time: 9 minutes
Total Time: 29 minutes
Course: Dessert, Salad
Cuisine: American
Servings: 12
Calories: 600 kcal

Ingredients

• 2 cups crushed pretzels

• 1 cup chopped pecans

• 1 cup brown sugar

• 1 cup butter, melted

• 4 cups sliced strawberries

• 2 (8 oz) packages cream cheese, softened

• 3/4 cup granulated sugar

• 2 teaspoons vanilla extract

• 16 oz Cool Whip    

  Instructions

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.

  2. In a medium bowl, mix pretzels, pecans, and brown sugar. Stir in melted butter until combined.

  3. Spread the pretzel mixture onto the baking sheet and bake for 8–10 minutes until bubbling. Cool completely, then break into small pieces.

  4. In a large bowl, beat cream cheese, granulated sugar, and vanilla until smooth. Fold in the Cool Whip. Cover and refrigerate until ready to serve.

  5. Before serving, fold in sliced strawberries and half of the pretzel crunch. Top with remaining crunch and serve immediately.

  Notes

  Best served immediately after mixing in the pretzel topping to keep the crunch. You can also prepare each component ahead of time and store separately.

  Nutrition

  Serving: 1 serving
  Calories: 600 kcal
  Carbohydrates: 58.8g
  Protein: 5.7g
  Fat: 40.3g
  Saturated Fat: 22.8g
  Trans Fat: 1.8g
  Cholesterol: 81mg
  Sodium: 438mg
  Fiber: 2.4g
  Sugar: 39.8g