Strawberry Crack Salad
A creamy, crunchy, and sweet salad featuring strawberries, cream cheese, whipped topping, and a crunchy pecan-pretzel topping that’s utterly addictive. Perfect for parties, potlucks, or a simple treat.
Calories:
Ingredients
- 8 oz 1 package cream cheese, softened
- ½ cup sugar
- 1 tsp vanilla
- 8 oz whipped topping
- 1 cup pretzels chopped
- ½ cup pecans chopped
- ¾ cup brown sugar
- ¾ cup melted butter
- 2 –3 cups strawberries diced
Instructions
- Preheat oven to 400°F. Wash and dice strawberries, set aside.
- Combine chopped pretzels, chopped pecans, melted butter, and brown sugar in a bowl until evenly coated.
- Line a cookie sheet with parchment paper. Spread the pretzel-pecan mixture evenly and bake 7–9 minutes, watching carefully to prevent burning. Let cool completely.
- Whip softened cream cheese, sugar, and vanilla until fluffy. Gently fold in whipped topping until smooth and creamy.
- Just before serving, fold in diced strawberries and cooled pretzel-pecan crunch, mixing gently.
- Serve immediately in a large bowl or individual cups. Optionally, top with extra strawberry slices or crushed pretzels.