Strawberry Blueberry Crack Salad
Strawberry Blueberry Crack Salad
About This Strawberry Blueberry Crack Salad
This Strawberry Blueberry Crack Salad is basically a deconstructed Strawberry Pretzel Salad — which is one of my all-time favorite desserts. It has the SAME flavors (sweet berries, tangy cream cheese, buttery toffee-pretzels) but without any chilling between layers or waiting on gelatin to set. It’s quicker, it’s easier, and it’s absolutely divine.
I came across a version of this online and knew immediately I had to test it. I upgraded the cool-whip situation by making a stabilized homemade whipped cream using a little gelatin, which keeps the mixture fluffy without melting. The only “downside” is that the pretzel toffee can soften over time, so if you want maximum crunch, assemble to order.
Why You’ll Love This Recipe
Tastes like strawberry pretzel salad but way faster to make
Homemade stabilized whipped cream = light, fluffy, and never runny
Perfect for summer parties, BBQs, potlucks, or last-minute desserts
Can be assembled ahead if you keep components separate
Totally customizable — use any berries you like
Crunchy, creamy, fruity… literal heaven
Ingredients You’ll Need
For the Pretzel Toffee
Crushed pretzels
Brown sugar
Granulated sugar
Melted butter
For the Cream Cheese Whip
Cream cheese
Heavy whipping cream
Powdered sugar
Vanilla extract
Gelatin + cold water
Fruit
Strawberries
Blueberries
How to Make It
Start by making the pretzel toffee: mix crushed pretzels with butter and sugars, then bake until golden and caramelized. While it cools, whip up the stabilized cream by blooming gelatin in water, whipping the heavy cream with sugar and vanilla, then beating cream cheese separately. Fold everything together for a fluffy, mousse-like mixture. Once chilled, gently fold in the berries and chunks of pretzel toffee. Spoon into a serving bowl and top with extra crushed toffee for crunch.
Tips for Success
Don’t bake the toffee too long — it can burn fast.
Use cold cream for best whip volume.
Cool the gelatin slightly before streaming it into the whipped cream.
Fold gently to keep the mousse light.
Assemble right before serving if you want maximum pretzel crunch.
For meal-prep: store berries, whip, and toffee separately.
Frequently Asked Questions
Can I use Cool Whip instead of homemade whip?
Yes! Swap in 2–3 cups of Cool Whip for the stabilized whipped cream.
Can I use frozen berries?
Fresh is better. Frozen berries release too much liquid and can deflate the cream.
How long does this stay crisp?
Best eaten immediately. The pretzel toffee will soften after a few hours.
Do I have to stabilize the whipped cream?
You don’t have to, but it keeps the mousse thick, fluffy, and stable longer.
What to Serve With This Dessert
Summer BBQ menus
Burgers & ribs
Fried chicken
Brunch spreads
Potlucks & holidays
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Strawberry Blueberry Crack Salad
Ingredients
- 1 cup crushed pretzels (not powder—leave some texture)
- ½ cup brown sugar
- ¼ cup granulated sugar
- ¾ cup melted butter
- 1 block (8 oz) cream cheese, softened
- 2 cups heavy whipping cream, cold
- ½ cup powdered sugar, divided
- 2 teaspoons vanilla extract, divided
- 2 teaspoons unflavored gelatin
- ½ cup cold water
- 1 ½ cups sliced strawberries
- 1 cup blueberries
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment.
- In a medium bowl, combine pretzel pieces, brown sugar, granulated sugar. Pour melted butter over the top and stir until evenly coated.
- Spread onto a parchment-lined baking sheet and bake for 8-12 minutes, until caramelized and fragrant- watch closely because it can burn quickly!
- Let cool completely and then break into chunks. I like to put a handful into a bag to crush a little extra for a finer texture to sprinkle on top after mixing.
- In a small bowl, sprinkle gelatin over ½ cup cold water. Let bloom for 5–10 minutes. Microwave for about 10–15 seconds to melt completely. Set aside to cool slightly.
- In a stand mixer or bowl, whip 2 cups heavy cream with ¼ cup powdered sugar and vanilla until soft peaks form.
- Slowly stream in the dissolved gelatin while whipping, and continue whipping until medium peaks form. Set aside.
- In a separate bowl, beat cream cheese with remaining ¼ cup powdered sugar and 1 teaspoon of vanilla until smooth and fluffy.
- Gently fold the stabilized whipped cream into the cream cheese until fully combined. Chill for at least 30 minutes to set.
- Once everything is prepped, gently fold the pretzel toffee and fresh berries into the chilled cream cheese mousse until just combined.
- Spoon into a serving dish or individual cups, and sprinkle extra crushed toffee on top for added crunch. Serve immediately.
- Make-Ahead Tip:
- If you plan to enjoy it over a couple of days, keep the mousse, berries, and pretzel toffee stored separately. Mix portions together just before serving to keep the toffee crisp and the texture fresh.
