Description
A refreshing Strawberry Crackle Salad with a crunchy pretzel base.
Ingredients
Scale
- 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
- Preheat the oven to 350°F (175°C).
- In a bowl, mix crushed pretzels, chopped pecans, brown sugar, and melted butter.
- Press the mixture into the bottom of a baking dish.
- Bake for 10 minutes and let it cool.
- In another bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth.
- Fold in the Cool Whip until combined.
- Spread the cream cheese mixture over the cooled pretzel crust.
- Top with sliced strawberries.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Use fresh strawberries for best flavor.
- Can substitute walnuts for pecans.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Strawberry Crackle Salad, dessert salad, fruit salad