Go Back
Print Recipe

Strawberry Pretzel Crackle Salad

Sweet, Crunchy, & Creamy No Bake, Icebox Dessert. An Easy take on the original Strawberry Pretzel Salad.
Course: Baking, catherines plates, easy dessert, icebox dessert, no baking, strawberry desserts, summer dessert
Cuisine: American
Author: Catherine's Plates

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.