Strawberry Crack Salad

A delightful salad combining fresh strawberries, creamy filling, and crunchy pretzel topping, perfect for summer gatherings.

Scale

2 cups Fresh Strawberries, sliced

1 cup Cool Whip or Whipped Cream

8 oz Cream Cheese, softened

1/2 cup Granulated Sugar

2 cups Mini Marshmallows

2 cups Crushed Pretzels

1/4 cup Pecans or Walnuts (optional)

2 tbsp Melted Butter (for pretzel topping)

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Prepare the Strawberries: Rinse the strawberries and remove the green tops. Slice them into bite-sized pieces.
Make the Creamy Base: In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Fold in Cool Whip gently.
Combine the Mixture: Add sliced strawberries and mini marshmallows to the creamy base. Fold gently until evenly coated.
Prepare the Pretzel Topper: Crush the pretzels into small pieces. Combine with melted butter and a sprinkle of sugar.
Assemble: Transfer the strawberry mixture into a serving bowl. Top generously with the pretzel crust.
Chill: Cover the bowl and refrigerate for 2 to 4 hours (or overnight) to allow flavors to meld.

Serve in individual cups for easy grab-and-go. Garnish with mint or additional strawberries for a nice presentation.