Strawberry Crackle Salad
A refreshing dessert that combines crunchy pretzel crust with creamy filling and fresh strawberries.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 85 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups of fresh strawberries, sliced
- 1 cup of whipped cream or Cool Whip
- 1 cup of cream cheese, softened
- 1/2 cup of powdered sugar
- 1 cup of crushed pretzels
- 1/2 cup of unsalted butter, melted
- 1/4 cup of sugar
Instructions
- Preheat the oven to 350°F (175°C). In a mixing bowl, combine the crushed pretzels, melted butter, and 1/4 cup of sugar. Press this mixture into the bottom of a 9×13 inch baking dish to form a crust. Bake for 10 minutes and let it cool completely.
- Mix the softened cream cheese and powdered sugar until smooth. Gently fold in the whipped cream until well combined.
- Spread the cream cheese mixture over the cooled pretzel crust, creating an even layer that will beautifully contrast the crunch of the crust.
- Layer the sliced strawberries on top of the cream cheese mixture.
- Refrigerate for at least 1 hour before serving.
Notes
Consider adding a splash of vanilla extract for more flavor. Ensure the cream cheese is softened for a smooth texture.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg