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Strawberry Crackle Salad

A creamy, crowd-pleasing dessert salad layered with sweet strawberries, fluffy whipped topping, and a buttery pretzel-pecan crunch. This easy American favorite is perfect for potlucks, holidays, and warm-weather gatherings, especially when served fresh for maximum texture.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12
Course: Dessert, Family Favorites, Holiday Treats, No-Bake Desserts, Potluck Favorites
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 cups pretzels crushed
  • 1 cup pecans chopped
  • 1 cup brown sugar
  • 1 cup butter melted
  • 4 cups strawberries sliced
  • 2 packages cream cheese 8 oz each, softened
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 16 oz Cool Whip

Method
 

  1. Preheat oven to 400°F and line a baking sheet with parchment paper. In a medium bowl, mix crushed pretzels, chopped pecans, and brown sugar. Stir in melted butter until combined.
  2. Spread the pretzel mixture onto the prepared baking sheet and bake for 8 to 10 minutes, until bubbling. Cool completely, then break into small pieces.
  3. In a large bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth. Fold in the Cool Whip. Cover and refrigerate until ready to serve.
  4. Just before serving, fold in sliced strawberries and half of the pretzel crunch. Top with the remaining crunch and serve immediately.

Notes

Keep the crunchy topping separate until serving so it stays crisp. Chopped extra strawberries make a nice garnish.