Strawberry Crackle Salad
This Strawberry Crackle Salad features a crunchy pretzel base topped with sweet cream cheese and strawberries.
Equipment
- Mixing bowl
- Whisk
Ingredients
For the Crust
- 2 cups crushed pretzels
- 1 cup chopped pecans
- 1 cup brown sugar
- 1 cup butter, melted
For the Filling
- 4 cups sliced strawberries
- 2 8 oz packages cream cheese, softened
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 16 oz Cool Whip
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed pretzels, chopped pecans, brown sugar, and melted butter. Mix well.
- Press the pretzel mixture into the bottom of a 9x13 inch baking dish. Bake for 10 minutes, then let it cool completely.
- In another bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth. Fold in Cool Whip.
- Spread the cream cheese mixture over the cooled pretzel crust. Top with sliced strawberries.
- Chill for at least 2 hours before serving.
Notes
You can substitute other fruits for strawberries if desired.