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Strawberry Crackle Salad

A light and crunchy salad featuring a creamy base reminiscent of cheesecake, paired with a sweet pretzel crunch and fresh strawberries.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert, Salad
Cuisine: American, Fusion
Calories: 300
Ingredients Method Notes

Ingredients
  

Creamy Base
  • 8 oz cream cheese, softened Use brick-style for best results.
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 8 oz whipped topping, thawed Use a non-dairy alternative if desired.
Crunchy Topping
  • 1 cup pretzels, roughly chopped
  • 1/2 cup chopped pecans Toast for extra flavor if desired.
  • 3/4 cup brown sugar
  • 3/4 cup butter, melted Can substitute with coconut oil for a dairy-free version.
Fruit
  • 2 to 3 cups fresh strawberries, diced Use ripe strawberries for best flavor.

Method
 

Make the Crunchy Topping
  1. Preheat your oven to 400 degrees Fahrenheit (205 degrees Celsius).
  2. In a medium bowl, combine the pretzels, chopped pecans, brown sugar, and melted butter; mix until coated.
  3. Line a baking sheet with parchment paper and spread the mixture in an even layer.
  4. Bake for 7 to 9 minutes, stirring halfway through, until bubbling and golden brown. Remove and cool completely.
Prepare the Creamy Base
  1. In a large bowl, add the softened cream cheese, granulated sugar, and vanilla extract.
  2. Beat with an electric mixer on medium speed for 2 to 3 minutes until smooth.
  3. Gently fold in the thawed whipped topping until combined and refrigerate until ready to assemble.
Assemble the Salad
  1. Dice the strawberries into bite-sized pieces and break the cooled pretzel pecan crunch into clusters.
  2. Add the strawberries and 3/4 of the crunchy topping to the creamy base and gently fold until evenly mixed.
  3. Transfer to a serving bowl.
Serve
  1. Sprinkle remaining crunchy topping over the salad and serve immediately.
  2. If the salad sits longer than 30 to 45 minutes, the crunch may soften.

Notes

Serve in colorful bowls or hollowed-out mini melons for visual appeal. For a crowd, use a chilled glass trifle bowl.