Strawberry Crack Salad Crunch (Print-Friendly Version)
Juicy strawberries, creamy base, and a sweet-salty crunch create a crowd-pleasing treat for any occasion.
# Ingredients List:
→ Crunch Layer
01 -
1 cup (approximately 60 g) pretzels, chopped
02 -
0.5 cup (approximately 60 g) pecans, chopped
03 -
0.75 cup (150 g) brown sugar
04 -
0.75 cup (170 g) butter, melted
→ Cream Base
05 -
8 oz (225 g) cream cheese, softened
06 -
0.5 cup (100 g) granulated sugar
07 -
1 tsp vanilla extract
08 -
1 tub (225 g) whipped topping, thawed
→ Fruit
09 -
2 to 3 cups (300–450 g) strawberries, diced
# How to Make It:
01 -
Preheat the oven to 200°C. In a mixing bowl, combine chopped pretzels, pecans, brown sugar, and melted butter. Stir to evenly coat the ingredients.
02 -
Line a rimmed baking sheet with parchment paper. Evenly distribute the coated mixture onto the sheet and bake for 7 to 9 minutes, stirring once halfway through. Allow the mixture to cool completely.
03 -
In a separate bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and fluffy. Gently fold in the whipped topping until fully combined to achieve a creamy consistency.
04 -
Gently incorporate diced strawberries and the cooled pretzel-pecan crunch into the creamy base. Mix just enough to combine and preserve the texture. Serve immediately to maintain crispness.
# Extra Tips:
01 -
For a varied fruit profile, substitute strawberries with raspberries, blueberries, or mango. For nut-free, omit pecans or replace with sunflower seeds. A lighter option is possible by using light cream cheese, sugar substitutes, and low-fat whipped topping. Serve immediately to retain crunch, as pretzels will soften over time.