Strawberry Pretzel Crackle Salad
Strawberry Pretzel Crackle Salad
Sweet, Crunchy, & Creamy No Bake, Icebox Dessert. An Easy take on the original Strawberry Pretzel Salad.
Equipment
- 2 quart baking dish (or 8 x 8 dish)
- measuring cups & spoons
- medium mixing bowl
- ziploc bag
- large mixing bowl
- electric hand mixer with beaters
- spatula
Ingredients
- 2 cups crushed pretzels
- 1 cup pecans, chopped
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 2 cups strawberries, cleaned and sliced
- 1 (8 oz) block cream cheese, softened
- 1/3 cup granulated white sugar
- 1 tsp vanilla extract
- 1 (8 oz) tub cool whip, thawed
Instructions
- Place approx. 8 oz pretzels into a ziploc bag and break them into pieces. Measure out 2 cups and place into a large mixing bowl.
- Add chopped pecans, brown sugar, and melted butter into bowl with the pretzels. Mix well until pretzel & pecans pieces are completely covered. Set aside.
- In a separate large mixing bowl beat together softened cream cheese, white granulated sugar, and vanilla using an electric hand mixer until smooth.
- Using a spatula fold in the thawed cool whip into the cream cheese mixture until just combined.
- Pour 2/3 of the pretzel mixture into the bottom of an 8 x 8 baking dish (2 quart) and smooth evenly without pressing too hard.
- Scoop the cream cheese mixture on top of the pretzel mixture and spread evenly carefully.
- Place one layer of sliced strawberries on top of the cream cheese mixture. Top with remaining pretzel mixture.
- Refrigerate to chill for a few hours or unlike us we tried it right away. 🙂NOTE: this an icebox dessert, so it should remain refrigerated.