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Delicious Strawberry Crackle Salad

A sweet, fluffy dessert salad packed with fresh strawberries and topped with a crunchy, buttery candied pecan crackle.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Chilling Time 1 hour
Total Time 25 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pecan Crackle
  • 1 cup chopped pecans
  • 2 tbsp unsalted butter
  • 0.25 cup light brown sugar packed
  • 1 pinch salt
Strawberry Fluff
  • 8 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 8 oz whipped topping thawed (like Cool Whip)
  • 1 lb fresh strawberries chopped and dried

Equipment

  • Large Mixing Bowl
  • Hand Mixer
  • Medium skillet
  • Parchment paper

Method
 

  1. Melt butter in a skillet over medium heat. Add pecans, brown sugar, and a pinch of salt. Cook, stirring constantly, for 3-5 minutes until caramelized. Spread on parchment paper to cool and harden.
  2. Wash, hull, and chop the strawberries. Pat them very dry with a paper towel to remove excess moisture.
  3. In a large bowl, use a hand mixer to beat the softened cream cheese, powdered sugar, and vanilla until completely smooth.
  4. Gently fold the thawed whipped topping into the cream cheese mixture until combined and fluffy.
  5. Carefully fold the dried, chopped strawberries into the fluff.
  6. Chill the salad in the refrigerator for at least 1 hour. Just before serving, break the candied pecans into pieces and sprinkle generously over the top.

Notes

Do not add the pecan crackle until right before serving, or the sugar will melt into the salad and lose its crunch. Make sure your strawberries are very dry to prevent the salad from becoming watery.