Strawberry Crackle Salad Done Right in Your Pressure Cooker
Enjoy a quick and delightful dessert with a rich buttery pretzel and pecan crust, juicy strawberries, and creamy layers made effortlessly using a pressure cooker.
Equipment
- 1 Pressure cooker For quicker cooking time
Ingredients
Main ingredients
- 2 cups Crushed pretzels Crunchy base
- 1 cup Chopped pecans Nutty peppery crunch
- 1 cup Brown sugar Sweetness with molasses
- 1 cup Butter Melted, to hold the crust
- 4 cups Sliced strawberries Juicy and fresh
- 2 8 oz packages Cream cheese Softened
- ¾ cup Granulated sugar Sweetness for cream layer
- 2 teaspoons Vanilla extract Warm vanilla background
- 16 oz Cool whip Light and airy top layer
Instructions
Instructions
- Preheat your oven to 350°F. Bake crust first to hold all flavors.
- Mix pretzels, pecans, brown sugar, and butter. This will be your crust.
- Press crust mixture into 9x13 inch baking dish, make it even and tight.
- Bake crust for 10 minutes, then let it cool slightly.
- Beat cream cheese, granulated sugar, and vanilla extract until smooth.
- Spread cream cheese mix over cooled crust, then layer strawberries evenly on top.
- Spread cool whip over strawberry layer. Cover, chill in fridge for at least 2 hours.
Notes
Ensure all ingredients are ready before use for a smooth process. Cover tightly when chilling to maintain texture and freshness.