Strawberry Crack Pretzel Salad

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Strawberry Crack Pretzel Salad

Serves: 6
Prep time: 5 minutes
Cook time: 8 minutes
Total time:  13 minutes

This Strawberry Crack Pretzel Salad is such a light, fluffy, delicious sweet treat!

Yummy hints of strawberries, buttered brown sugared pretzels and pecans, fluffy cream cheese and more!

This dessert is a blast to make and so fast and easy!

A bowl of creamy dessert topped with sliced strawberries and pretzel pieces, placed on a white cloth with a glass of milk in the background.

How To Make Strawberry Crack Pretzel Salad

Seven small containers holding cream cheese, whipped topping, brown sugar, granulated sugar, pretzels, strawberries, chopped pecans, butter, and vanilla extract on a white surface.

Ingredients

  • 3/4 cup of unsalted butter (melted)
  • 1 cup of pretzels (chopped)
  • 1/2 cup of pecans
  • 3/4 cup of brown sugar
  • 8 oz of cream cheese
  • 1 tsp of vanilla extract
  • 1/2 cup of sugar
  • 8 oz tub of cool whip (thawed)
  • 2 cups of strawberries (diced)
A bowl of creamy dessert topped with sliced strawberries and pretzel pieces, placed on a white cloth with wooden utensils and a jar in the background.

Step-by-Step Guide

1. Preheat the oven to 400°.

Line a baking sheet with aluminum foil.

In a medium sized bowl add the butter, pretzels, pecans and brown sugar.

A black bowl containing crushed pretzels, brown sugar, and a liquid mixture on a white marble surface.

Stir until combined.

Pour onto the baking sheet and spread out.

Broken pretzels coated in a yellow buttery mixture are spread on a foil-lined baking sheet.

Place in the oven and cook for 8 minutes.

Make sure it does not burn.

2. Remove from the oven, stir slightly and let cool.

In a large bowl add the cream cheese, vanilla and sugar.

A glass mixing bowl containing a stick of butter, brown sugar, granulated sugar, and a splash of vanilla extract on a white surface.

Beat using a hand mixer until smooth and creamy.

Add the whipped topping and fold using a silicone or wooden spoon.

A glass bowl containing partially mixed yellow batter and a dollop of whipped cream or meringue on top, on a white marble surface.

3. Once the pretzels have completely cooled, scrape the pretzels and pecan mixture into the cream cheese mixture and add the patted dry strawberries.

A glass bowl containing chopped strawberries, cream cheese mixture, and candied pretzel pieces on a white surface.

Gently fold with a spoon to combine.

A glass bowl containing a mixture of whipped cream, chopped strawberries, and chopped nuts on a white marble surface.

Serve and enjoy!

A glass bowl containing a creamy mixture with visible pieces of strawberries and what appears to be chopped nuts or dried fruit.
A bowl of strawberry pretzel salad topped with sliced strawberries and pretzel pieces, surrounded by a glass of milk, strawberries, small pretzel pieces, and wooden measuring spoons.

Tips and tricks!

  • Store in an airtight container in the fridge for 3-4 days.
  • Make sure your baking sheet has edges or the butter will drip everywhere.
A bowl of creamy dessert topped with sliced strawberries and pretzel pieces, with a glass of milk in the background.
A bowl of creamy dessert with sliced strawberries and pretzel pieces, surrounded by a glass of milk, a dish of strawberries, wooden spoons, and a small bowl of pretzels.

Strawberry Crack Pretzel Salad

Print Recipe
A bowl of creamy salad topped with sliced strawberries and pretzel pieces, placed on a white napkin with a small dish of strawberries and a glass of milk nearby.
Prep Time:5 minutes
Cook Time:8 minutes
Total Time:13 minutes

Ingredients

  • 3/4 cup of unsalted butter melted
  • 1 cup of pretzels chopped
  • 1/2 cup of pecans
  • 3/4 cup of brown sugar
  • 8 oz of cream cheese
  • 1 tsp of vanilla extract
  • 1/2 cup of sugar
  • 8 oz tub of cool whip thawed
  • 2 cups of strawberries diced

Instructions

  • Preheat the oven to 400°. Line a baking sheet with aluminum foil. In a medium sized bowl add the butter, pretzels, pecans and brown sugar. Stir until combined. Pour onto the baking sheet and spread out. Place in the oven and cook for 8 minutes. Make sure it does not burn.
  • Remove from the oven, stir slightly and let cool. In a large bowl add the cream cheese, vanilla and sugar. Beat using a hand mixer until smooth and creamy. Add the whipped topping and fold using a silicone or wooden spoon.
  • Once the pretzels have completely cooled, scrape the pretzels and pecan mixture into the cream cheese mixture and add the patted dry strawberries. Gently fold with a spoon to combine. Serve and enjoy!

Notes

  • Store in an airtight container in the fridge for 3-4 days.
  • Make sure your baking sheet has edges or the butter will drip everywhere.
Servings: 6 servings
A bowl of creamy dessert topped with sliced strawberries and pretzel pieces, with a glass of milk, fresh strawberries, and wooden utensils in the background.
A bowl of creamy dessert topped with sliced strawberries and pretzels, with a glass of milk, fresh strawberries, and wooden utensils in the background.

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