This Strawberry Pretzel Salad Fluff is a twist on the classic strawberry pretzel salad. Creamy, crunchy and sweet strawberry flavor!
With strawberry season in full swing, it’s the perfect time for light, fruity desserts that are easy to make and ideal for summer get-togethers.
Strawberry Crack Salad is the viral shortcut to the classic strawberry pretzel salad minus the Jello! Ready in under 15 minutes, it’s a quick and easy favorite for cookouts and potlucks.
Love easy summer desserts? Try my banana split cake or Butterfinger pie! Both no-bake and always a hit!
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Strawberry Pretzel Fluff Ingredients
- Butter: Unsalted and melted.
- Pretzels: I like to use mini twists but any brand or style of pretzels and chopped into pieces will work.
- Cream Cheese: Softened at room temperature.
- Cool Whip: Thawed.
- Strawberries: Diced into pieces.
- You will also need: Pecans, brown sugar, vanilla extract and sugar.
How to Make Strawberry Pretzel Fluff
Preheat the oven to 400°F and line a rimmed baking sheet with foil. Mix butter, pretzels, pecans, and brown sugar in a bowl, spread on the sheet, and bake for 8 minutes. Let cool.
In a large bowl, beat cream cheese, vanilla, and sugar until smooth. Fold in whipped topping.
Add cooled pretzel mixture and dried strawberries to the cream cheese mix. Gently fold to combine. Serve immediately or chill.
Recipe Tips & Variations
- Use softened cream cheese to avoid lumps in your fluff.
- Use a rimmed baking sheet to prevent butter from dripping.
- Save a few extra pecans, pretzels, and strawberries to sprinkle on top before serving.
- Enjoy with a spoon or serve with graham crackers for dipping!
- Swap strawberries for fresh raspberries.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for 3-4 days. The pretzels may soften over time, so if you’re making ahead, wait to mix them in right before serving to keep the crunch.
Recipe
Strawberry Pretzel Fluff
Ingredients
- ¾ cup unsalted butter melted
- 1 cup pretzels chopped
- ½ cup pecans
- ¾ cup brown sugar
- 8 oz cream cheese
- 1 tsp vanilla extract
- ½ cup sugar
- 8 oz tub of cool whip thawed
- 2 cups strawberries diced
Instructions
- Preheat the oven to 400°F and line a rimmed baking sheet with foil. Mix butter, pretzels, pecans, and brown sugar in a bowl, spread on the sheet, and bake for 8 minutes. Let cool.
- In a large bowl, beat cream cheese, vanilla, and sugar until smooth. Fold in whipped topping.
- Add cooled pretzel mixture and dried strawberries to the cream cheese mix. Gently fold to combine. Serve immediately or chill.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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