Strawberry Crackle Salad
A refreshing and delightful salad that combines strawberries, pineapple, and whipped topping for a sweet treat perfect for any occasion.
Ingredients
Fruits and Base
- 1 cup sliced strawberries Fresh strawberries, adjust sugar if tart.
- 1 cup crushed pineapple, drained Drained to avoid excess moisture.
- 1 cup mini marshmallows Adds sweetness and chewiness.
Creamy Ingredients
- 1 cup whipped topping (like Cool Whip) For a creamy texture.
- 1 cup cottage cheese Optional for added creaminess.
Mix-ins and Flavorings
- ½ cup chopped pecans or walnuts For crunch; can be omitted for nut-free.
- ½ cup shredded coconut Optional; adds a tropical flavor.
- 1 package (3 oz) strawberry jelly powder Gives flavor and sweetness.
- ¼ cup granulated sugar Optional, adjust based on strawberry sweetness.
Instructions
Preparation
- Gather and measure all ingredients.
- Slice the strawberries and drain the crushed pineapple.
- If using nuts, chop them into smaller pieces.
Mixing Base
- Combine sliced strawberries with granulated sugar in a large bowl and let sit for 10 minutes.
- Add mini marshmallows to the strawberries.
- Fold in the crushed pineapple.
Final Mixing
- Add chopped nuts and shredded coconut to the mixture.
- Sprinkle in the strawberry jelly powder and mix thoroughly.
- If using, gently fold in the cottage cheese.
- Fold in the whipped topping carefully.
Chilling and Serving
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
- Before serving, stir gently and serve in cups or a large bowl, garnished with strawberries or nuts.
Notes
Store in an airtight container for 3–5 days. Can be customized with different fruits or toppings, and no need to freeze the salad.