Description

Strawberry Crack Salad is a creamy, sweet, and crunchy dessert featuring fresh strawberries, whipped cream, pretzels, and pecans. This indulgent treat is sure to be a crowd-pleaser.

Ingredients

2–3 cups strawberries, diced

1 (8 oz) tub of Cool Whip, thawed

1 cup pretzels, chopped

½ cup pecans, chopped

¾ cup brown sugar

¾ cup melted butter

8 oz or 1 package of cream cheese, softened

½ cup sugar

1 tsp vanilla

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Instructions

Preheat your oven to 400°F (200°C). In a mixing bowl, combine the chopped pretzels, pecans, brown sugar, and melted butter. Stir well to coat. Spread the mixture evenly onto a parchment-lined rimmed baking sheet. Bake for 7-9 minutes, stirring once halfway through. Let it cool completely.
In a separate bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and fluffy. Gently fold in the Cool Whip until fully combined and creamy. Set aside.
Once the crunch layer has cooled, gently fold in the diced strawberries and the cooled pretzel-pecan mixture into the creamy base. Mix gently to preserve the crunch and serve immediately.

Notes

You can swap strawberries for other fruits like raspberries, blueberries, or mango for a fruity twist.
For a nut-free version, omit the pecans or substitute with sunflower seeds.
For a lighter version, use light cream cheese, sugar substitutes, and low-fat Cool Whip.
This dessert is best served right after mixing to preserve the crunch. The texture will soften over time as the pretzels absorb moisture.

Prep Time: 30 minutes
Cook Time: 7-9 minutes
Category: Dessert
Method: Baking, No-Cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 23g
Sodium: 220mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg