Red White & Blue Firecracker Salad from @ThatMidwesternMom

Prep & Cook Time 30 mins
Serves About 20



1 pint Kemps heavy whipping cream

1/2 teaspoon Vanilla extract

3 tablespoons powdered sugar

1 tablespoon nonfat instant dry milk


3 Oz Box of instant vanilla pudding

One cup of Kemps buttermilk


Firecracker Crumble

2 cups crushed pretzels

1/3 cup granulated sugar

One stick of softened butter (1/2 cup)



4 cups of sliced strawberries

4 cups of blueberries

How to


In a chilled bowl with chilled whisks, Whip 1 pint of Kemps heavy whipping cream with 1 tablespoon instant, nonfat, dry milk, 3 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form. Refrigerate while making the rest of the salad.

Firecracker Crumble

Crush pretzels until you have 2 cups of “Firecracker dust”. Combined with 1/3 cup, granulated sugar, and one stick of softened butter. Press onto a lined cookie sheet, bake at 350° for 10 to 15 minutes until Golden Brown and crumbly. COOL COMPLETELY.


De-stem, wash, and slice, 4 cups of strawberries, making sure to dry them completely (on paper towel helps)

Wash and dry 4 cups of blueberries

Set aside

Fluff (continued)

Mix one 3oz ounce box of instant vanilla pudding (any light colored pudding will do!) with 1 cup of Kemp buttermilk until fully combined. Stir in the fruit, then fold in the whipped cream until fully combined being careful not to over mix.


Best if served immediately, can be chilled for 24 hours without Firecracker crumble. To serve, top each individual serving with firecracker dust. (Or mix in and serve immediately).

If served at a BBQ or Potluck, make sure to keep the salad chilled!