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Strawberry Crackle Salad

A creamy, fluffy strawberry dessert salad featuring a signature caramelized pecan 'crackle' topping that adds a perfect salty-sweet crunch.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 8 Servings
Course: Dessert, Salad
Cuisine: American, Southern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

The Crackle
  • 1 cup pecans chopped
  • 0.5 cup brown sugar packed
  • 0.25 cup butter melted
The Salad
  • 1 lb fresh strawberries hulled and sliced
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 8 oz whipped topping thawed

Equipment

  • Baking sheet
  • Mixing bowls
  • Hand mixer
  • Parchment paper

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a small bowl, mix chopped pecans, brown sugar, and melted butter. Spread on the baking sheet.
  3. Bake for 5-7 minutes until bubbly and toasted. Watch closely to prevent burning. Cool completely to harden.
  4. In a large bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth.
  5. Gently fold in the whipped topping until combined.
  6. Just before serving, fold in the sliced strawberries and 3/4 of the cooled pecan crackle.
  7. Top with remaining pecan crackle and serve immediately.

Notes

Ensure the pecan mixture is completely cool before adding to the cream to prevent melting.