“I cannot be left alone with this stuff. I’ll eat the whole batch in one sitting. It’s seriously THAT GOOD.”

This Strawberry Crackle Salad is a beloved potluck dessert, combining a creamy, dreamy base with fresh strawberries and an irresistible crunchy, sweet-and-salty pretzel topping. It’s a fantastic balance of textures and flavors, making it a refreshing and highly addictive treat for any gathering.

Ingredients:

Instructions:

1. Preheat Oven & Prep Sheet: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare Pretzel Crunch: In a medium-sized bowl, add the 2 cups of crushed pretzels, 1 cup of chopped pecans, and 1 cup of brown sugar. Mix these ingredients together until well combined. Pour the 1 cup of melted butter over the mixture and mix again until everything is thoroughly coated.
3. Bake Pretzel Crunch: Spread the pretzel mixture evenly on the lined baking sheet. Bake for 8-10 minutes, or until the mixture is bubbling and lightly golden. Remove the pan from the oven and set it aside to cool completely. Once fully cooled, break the hardened pretzel mixture into small, bite-sized pieces.
4. Prepare Creamy Base: In a large bowl, mix together the 2 (8 oz) packages of softened cream cheese, 3/4 cup granulated sugar, and 2 teaspoons vanilla extract. Beat with an electric mixer until smooth and creamy. Once smooth, gently fold in the 16 oz of cool whip until just combined. Be careful not to overmix, as this can deflate the cool whip. Cover the bowl and refrigerate the cream mixture until you are ready to serve.
5. For Serving: When ready to serve, gently fold the 4 cups of sliced strawberries and the cooled pretzel crunch into the cream cheese mixture. Mix these in just before serving to maintain the crunchiness of the pretzel layer. If desired, you can reserve some extra pretzel crunch to sprinkle on top of individual servings for added texture and visual appeal.

Enjoy your delightful Strawberry Crackle Salad!