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A delicious plate of Tangy Strawberry Crackle Salad – A Summer Sensation

Quick Tangy Strawberry Crackle Salad – A Summer Sensation

The viral 40-minute strawberry pretzel crack salad with creamy cheesecake fluff, juicy strawberries, and an irresistible salty-sweet crunchy topping.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 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
  • 5 –6 cups fresh strawberries sliced

Method
 

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Mix crushed pretzels, pecans, brown sugar, and melted butter.
  3. Spread mixture evenly and bake for 8–10 minutes until golden and bubbling.
  4. Allow the pretzel mixture to cool completely until hardened.
  5. Beat cream cheese, granulated sugar, and vanilla extract until smooth.
  6. Fold in Cool Whip gently until fluffy.
  7. Break cooled pretzel mixture into pieces.
  8. Fold strawberries and half of the pretzel mixture into the cheesecake fluff.
  9. Top with remaining pretzel mixture before serving.

Notes

Cool pretzel mixture completely before using. Assemble just before serving to keep the topping crunchy. Use full-fat ingredients for best texture and flavor.