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Strawberry Crack Salad

Strawberry Crack Salad combines creamy textures with a salty pretzel crunch for an easy, crowd-pleasing dessert.
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Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings: 8 servings
Course: Dessert, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cream Base
  • 8 oz cream cheese, softened
  • ½ cup sugar
  • 1 tsp vanilla
  • 8 oz whipped topping Use fully chilled to maintain volume when folding.
For the Crunch
  • 1 cup pretzels, chopped Chop into uniform pieces to ensure even crunch distribution.
  • ½ cup pecans, chopped Optional: toast briefly for added depth.
  • ¾ cup brown sugar
  • ¾ cup melted butter
For the Salad
  • 2–3 cups strawberries, diced Use fresh, firm strawberries.

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Wash, dry, and dice strawberries; set aside.
  2. Mix pretzels, pecans, melted butter, and brown sugar in a bowl until coated.
  3. Spread on a parchment-lined baking sheet. Bake for 7–9 minutes until golden, then cool completely.
  4. Beat cream cheese, sugar, and vanilla until fluffy. Fold in whipped topping.
  5. Gently fold in strawberries and cooled crunch. Serve immediately.

Notes

Store in an airtight container in the refrigerator. Best within 1–2 days to preserve crunch and fresh strawberry flavor. Do not freeze; freezing will break the whipped topping texture and soften the crunch.