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Tangy Strawberry Crackle Salad – A Summer Sensation

Tangy Strawberry Crackle Salad – Make Summer Sweet and Crunchy

Tangy Strawberry Crackle Salad is a delightful no-bake treat combining strawberries, a creamy layer, and a crunchy pretzel topping, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 8 servings
Course: DESSERTS
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pretzel Base
  • 2 cups Crushed Pretzels Use gluten-free pretzels for a gluten-free version!
  • 1 cup Chopped Pecans Swap with walnuts or slivered almonds for a different taste.
  • 1/2 cup Brown Sugar For a lighter option, replace with white sugar or maple syrup.
  • 1/2 cup Melted Butter Coconut oil works great if you're looking for a dairy-free choice.
For the Creamy Layer
  • 4 cups Fresh Strawberries Feel free to substitute with raspberries or blueberries for a fruity twist.
  • 8 oz Cream Cheese Ensure it's at room temperature for easier blending.
  • 1/2 cup Granulated Sugar Pastry sugar can enhance the texture if available.
  • 1 teaspoon Vanilla Extract Almond extract can substitute for a unique flavor profile.
  • 1 cup Cool Whip Whipped cream or a vegan alternative can be excellent substitutes.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment paper
  • Refrigerator

Method
 

Preparation
  1. Preheat Oven: Set your oven to 400°F (200°C) and prepare a parchment-lined baking sheet to ensure the pretzel crunch comes out perfectly.
  2. Mix Pretzel Crunch: In a mixing bowl, combine crushed pretzels, chopped pecans, and brown sugar. Pour in the melted butter, and stir until the mixture resembles a crumbly texture.
  3. Bake Crunch Mixture: Spread the mixture evenly on your baking sheet. Bake for 8-10 minutes or until golden brown. Remove and let the crunch cool completely on the sheet.
  4. Prepare Creamy Base: Beat the cream cheese in a large bowl until smooth. Gradually add the granulated sugar and vanilla extract, mixing until the mixture is fluffy and creamy.
  5. Fold in Cool Whip: Gently fold the Cool Whip into the cream cheese mixture. Cover the bowl and refrigerate while you get the salad ready.
  6. Combine Ingredients: Add the sliced strawberries to the creamy mixture, folding them in gently. Then, sprinkle in half of the cooled pretzel crunch.
  7. Assemble and Serve: Spread the mix into a serving dish, topping it with the remaining pretzel crunch. Chill for a bit, or serve immediately for a fresh delight!

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Chill your ingredients and use ripe, juicy strawberries for the best flavor. The salad is best enjoyed fresh; store leftovers in an airtight container in the refrigerator for up to 2 days.

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