Description
Ultra addictive strawberry crackle salad with creamy cheesecake fluff, fresh juicy strawberries, and a buttery salty-sweet pretzel pecan crunch topping.
Ingredients
Scale
- 2½ cups crushed salted pretzels
- 1 cup chopped pecans
- ¾ cup packed brown sugar
- ¾ cup unsalted butter, melted
- 8 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 8 oz Cool Whip, thawed
- 4–5 cups fresh strawberries, sliced
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Mix crushed pretzels, pecans, brown sugar, and melted butter, then spread evenly on the baking sheet.
- Bake for 8–10 minutes until golden and bubbling, then cool completely.
- Beat cream cheese, sugar, and vanilla until smooth.
- Fold in Cool Whip until light and fluffy.
- Break cooled pretzel mixture into pieces.
- Fold strawberries and half of the pretzel crack into the cheesecake mixture.
- Top with remaining pretzel crack before serving.
Notes
Do not assemble too early to keep the pretzel crack crunchy. Toast pecans beforehand for deeper flavor. Serve within 2 hours of assembly for best texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked / No Bake
- Cuisine: American
Nutrition
- Serving Size: ¾ cup
- Calories: 250
- Sugar: 22g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: strawberry crackle salad, pretzel dessert, cheesecake fluff, summer dessert, viral dessert