Strawberry Fluff Salad
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There are so many versions of fluff salads out there, but this Strawberry Fluff Salad with pretzels is hands down one of my favorites. You get that creamy, sweet whipped layer, fresh juicy strawberries, and the surprise crunch of buttery sugared pretzels folded right in.
It’s a little like the classic strawberry pretzel dessert — the salty-sweet pretzel crunch, the whipped cream cheese base, and fresh berries all in one bite but in an easier fluff salad form you can scoop and serve at picnics, potlucks, or holiday gatherings.
Around here, we call it a “strawberry crack salad” because it disappears fast and it’s just so addictive!
Ingredients You’ll Need
- Pretzels – Crushed into pieces about ½ inch in size.
- Butter & brown sugar – Coats the pretzels and bakes into a caramelized crunch.
- Chopped Pecans
- Cream cheese – Softened so it blends smoothly.
- Granulated sugar & vanilla extract
- Whipped topping
- Fresh strawberries (chopped into bite-sized pieces but do not go too small)
How to Make Strawberry Fluff Salad
Bake the pretzel crunch: Preheat oven to 400°F and line a baking sheet with parchment paper. Mix together pretzels, pecan pieces, melted butter, and brown sugar, then spread into an even layer. Bake for 6-7 minutes until golden. The brown sugar will melt and caramelize quickly, so do not go past the 7. I have a gas oven and that is the perfect timing for me.
Let cool completely, then break into small clusters. Reserve 2 tablespoons for topping. As a note, this stuff is so good to just eat, so you can make this part of the recipe alone and through it in with popcorn or chex mix to have a snack too!
Make the cream base: In a large bowl, combine the softened cream cheese, white sugar, and vanilla until smooth. A spatula works great for this.
Fold in the Cool Whip whipped topping and mix again until creamy.
Gently fold in chopped strawberries.
Right before you’re ready to serve, stir in the pretzel pieces (so they stay crunchy) and spoon the whole thing into a serving bowl.
Sprinkle the top with reserved pretzels for garnish.
IMPORTANT NOTE: A lot of fluff salads have mini marshmallows mixed in which give it the fluffy weight. I sometimes make this with a few cups of mini marshmallows added at the Cool Whip stage.
Notes for Serving
- Don’t add pretzels too early: If you mix them in ahead of time, they’ll lose their crunch.
- If your strawberries are extra ripe, you can reduce the sugar slightly.
- Make-ahead note: You can bake and store the pretzel mixture up to 2 days in advance, then stir it in when serving.
- Love the pretzel-cream combo? Try a variation with pineapple in Pineapple Pretzel Salad.
Side Dish Serving Suggestions
This strawberry fluff salad works as a sweet side dish or light dessert. It’s right at home on winter holiday tables, but also just as welcome at a summer BBQ.
Pair it with other retro favorites like Cranberry Fluff Salad, Apple Pie Fluff Salad, Classic Ambrosia Salad, or Pistachio (Watergate) Salad,.
Storage
- Keep leftovers covered in the refrigerator. The pretzels will soften overnight, so if you’re storing it, save some extra pretzel crunch on the side to stir in fresh.
- Be sure to pin this strawberry fluff salad so you can find it again when you need an easy recipe. It’s always a hit!
Strawberry Fluff Salad with Pretzels
Ingredients
- 1 ½ cups crushed pretzels pieces about ½ inch
- ½ cup butter melted
- ½ cup brown sugar
- ½ cup chopped pecans
- 8 oz cream cheese softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 8 oz Cool Whip whipped topping thawed
- 16 oz fresh strawberries washed, hulled, and chopped into bite sized pieces but not too small
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Mix the pretzels and pecan pieces with the melted butter and brown sugar, spread them out evenly, and bake for about 6-7 minutes until golden. The brown sugar will heat up pretty quick and get dark brown but do not let it burn. I find 7 is the max. Let them cool completely before breaking into small clusters. Set aside about 2 tablespoons for garnish and keep the rest ready to mix in. If you’re preparing ahead of time, you can bake and store this pretzel mixture up to two days in advance in an airtight container.
- In a large bowl, combine the softened cream cheese with the granulated white sugar and vanilla extract until smooth. I find that a spatula works great in mixing all of these together.
- Fold in the Cool Whip whipped topping until you have a light, fluffy base. Stir in the chopped strawberries gently so they don’t break down too much and water out. If you cut your strawberries too small or add extra ones, they tend to hold a lot of moisture and can make your salad watery.
- Right before serving, fold in the pretzel clusters so they stay crisp and don’t soften in the mixture. Spoon the salad into a serving bowl and sprinkle the top with the reserved pretzel pieces.
- IMPORTANT NOTE: A lot of fluff salads have mini marshmallows mixed in which give it the fluffy weight. This salad would go great with 2 cups of mini marshmallows (give or take depending on your desires).
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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