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Strawberry Crackle Salad

Refreshing Strawberry Crackle Salad That's Perfect for Summer Fun

This Strawberry Crackle Salad is a refreshing mix of strawberries, creaminess, and a delightful crunch, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crunch
  • 2 cups crushed pretzels Provides the signature 'crackle' and a salty crunch.
  • 1 cup chopped pecans Adds nutty flavor and additional crunch; substitute with walnuts for a similar texture.
  • 1/4 cup brown sugar Enhances the caramelization during baking; can be substituted with coconut sugar.
  • 1/2 cup butter Helps bind the pretzel mixture; use coconut oil as a dairy-free alternative.
For the Creamy Base
  • 4 cups sliced strawberries The star ingredient, offering sweetness; use ripe strawberries for the best flavor.
  • 8 oz cream cheese Gives creaminess to the salad; Neufchâtel cheese can be a lower-fat alternative.
  • 1/4 cup granulated sugar Sweetens the cream cheese mixture; can be reduced or omitted.
  • 1 tsp vanilla extract Enhances flavors; use pure vanilla for the best taste.
  • 8 oz Cool Whip Adds a light texture; substitute with whipped coconut cream for a dairy-free version.

Equipment

  • Mixing bowls
  • Baking sheet
  • parchment paper
  • Electric mixer

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the crushed pretzels, chopped pecans, and brown sugar. Pour in the melted butter and stir until evenly coated.
  3. Spread the pretzel mixture evenly onto the baking sheet and bake for 8-10 minutes, until bubbly and golden brown. Let it cool completely before breaking into pieces.
  4. In a separate bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
  5. Gently fold the Cool Whip into the cream cheese mixture, maintaining its airy texture.
  6. Fold the freshly sliced strawberries into the cream mixture.
  7. Fold in half of the pretzel crunch pieces into the strawberry mixture, then transfer to a serving bowl and top with remaining pretzel crunch.
  8. Serve immediately or chill until ready to enjoy.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

For optimal texture, allow the pretzel crunch to cool completely before mixing into the salad. Store leftovers in an airtight container for up to 2-3 days.

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