Strawberry Crackle Salad
A refreshing dessert featuring a crunchy pretzel crust layered with creamy filling and topped with fresh strawberries, perfect for summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 150 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 1 cup whipped cream
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 cup crushed pretzels
- 1/2 cup butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the crushed pretzels with melted butter until well coated, then press into a 9×13 inch pan.
- Bake the pretzel crust for 10 minutes and set aside to cool completely.
- Blend the softened cream cheese and powdered sugar until smooth and creamy.
- Fold in the whipped cream carefully to maintain fluffiness.
- Spread the creamy mixture over the cooled pretzel crust.
- Layer the sliced strawberries generously over the cream mixture.
- Chill the salad for at least 2 hours before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 2-3 days. Consider adding nuts for more texture or other seasonal fruits for a twist.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://cookingwithmayaa.com/strawberry-crackle-salad/