Strawberry Crackle Salad
A nostalgic, fluffy pink jello salad made with strawberry Jell-O, fresh fruit, marshmallows, and whipped topping, perfect for potlucks and summer barbecues.
Ingredients
For the salad
- 1 package (3 oz) strawberry Jell-O or your favorite gelatin mix
- 2 cups boiling water
- 1 cup cold water
- 1 cup fresh strawberries, sliced stem removed
- 1 cup mini marshmallows
- 1 cup whipped topping store-bought Cool Whip or homemade stabilized whipped cream
- 1 cup crushed pineapple, well drained canned is recommended
- 1/2 cup chopped pecans optional; toasted for more flavor
Instructions
Preparation
- Pour 2 cups boiling water over the strawberry Jell-O in a heatproof bowl. Stir until completely dissolved (about 1–2 minutes).
- Add 1 cup cold water and stir. Place the bowl in the refrigerator and chill until the mixture is starting to thicken but is not fully set — about 20–30 minutes.
- Once slightly thickened, remove and fold in the sliced strawberries, mini marshmallows, crushed pineapple (drained), and whipped topping. Fold gently with a spatula to keep the mixture airy.
- If using, fold in the chopped pecans last.
- Pour the mixture into a serving dish or individual cups. Cover and refrigerate for at least 2–3 hours, or until firmly set.
Notes
For a lighter version, use a reduced-fat whipped topping or a mixture of Greek yogurt and whipped topping. Use canned pineapple to avoid issues with setting. Chill a bit longer before folding for a firmer set.