Description
A creamy, crunchy, and refreshing no-bake dessert salad perfect for potlucks and gatherings, featuring strawberries and a sweet pretzel toffee crunch topping.
Ingredients
Creamy Base
- 8 oz Cream cheese, softened (Make sure it is at room temperature for easy mixing.)
- 1 cup Powdered sugar (Provides sweetness without grittiness.)
- 1 cup Cool Whip or other whipped topping, thawed (Can substitute with homemade whipped cream.)
- 2 cups Fresh strawberries, chopped (Use bright red strawberries; can sub with thawed frozen strawberries.)
Crunch Topping
- 1/2 cup Pretzels, crushed (Crush but not to a dust; keep some larger pieces for texture.)
- 1/4 cup Butter (Melted for toffee making.)
- 1/4 cup Brown sugar (For the sweet toffee flavor.)
- 1/4 cup Pecans (optional) (Highly recommended for added crunch.)
Optional Add-ins
- 1 tsp Vanilla extract (For extra flavor in the creamy base.)
- 1 pinch Salt (Balances sweetness.)
Instructions
Preparation of Creamy Base
- Soften the cream cheese at room temperature.
- Beat the cream cheese in a bowl until creamy.
- Add powdered sugar and mix until fully incorporated.
- Gently fold in the Cool Whip until the mixture is fluffy.
- Stir in the chopped strawberries.
Preparation of Crunch Topping
- In a skillet, melt the butter and stir in the brown sugar, letting it bubble.
- Add the crushed pretzels and pecans. Stir continuously until mixed.
- Spread the mixture on a lined plate to cool completely.
Assembly
- Assemble the salad in layers: creamy base, strawberries, and crunch topping.
- Chill in the fridge until serving.
- Top with remaining crunch topping right before serving.
Notes
For the best texture, keep the pretzel topping separate until right before serving. Storing leftovers may lead to a softer texture. Best consumed within 24 hours.
- Prep Time: 20 minutes
- Category: Dessert, Side Dish
- Cuisine: American