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Strawberry Crackle Salad

A delightful dessert salad featuring a crunchy pretzel-pecan crust, creamy middle layer, and fresh strawberries set in gelatin. Perfect for potlucks and make-ahead gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 3 hours 30 minutes
Servings: 12 servings
Course: Dessert, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 2 cups mini pretzels, lightly crushed
  • 1 cup chopped pecans, toasted Toast in a dry skillet until fragrant.
  • 1/2 cup unsalted butter, melted
  • 1/3 cup granulated sugar for the crust
Cream Layer Ingredients
  • 1 package cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 container whipped topping, thawed
Fruity Layer Ingredients
  • 3 cups fresh strawberries, diced Use fresh strawberries for best results.
  • 1 box strawberry gelatin
  • 1 cup boiling water
  • 1/2 cup cold water

Method
 

Make the crunchy base
  1. Stir crushed pretzels, pecans, melted butter, and granulated sugar together. Press mixture into a 9x13 pan.
  2. Bake at 350°F for 8 to 10 minutes until lightly golden. Cool completely.
Mix the creamy middle
  1. Beat cream cheese, powdered sugar, and vanilla until smooth.
  2. Fold in whipped topping. Spread gently over the cooled crust, sealing the edges.
  3. Chill for 20 minutes.
Prep the fruity layer
  1. Dissolve strawberry gelatin in boiling water, then stir in cold water. Let it cool until syrupy and thickened but not set.
Assemble
  1. Sprinkle diced strawberries over the cream layer.
  2. Pour the thick gelatin over the top.
  3. Chill for 3 to 4 hours until fully set.
Serve
  1. Cut into squares or scoop with a spoon. Layers hold up beautifully when fully chilled.

Notes

For best results, chill overnight. If using frozen strawberries, they may introduce excess moisture. Extra melted butter can be added for a firmer base.