Strawberry Pretzel Salad Parfaits
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My Strawberry Pretzel Salad Parfaits are the perfect sweet, salty, and creamy no-bake dessert to make during warm weather months. Just like my no bake berry cheesecake bars and my no bake mini Biscoff cheesecakes!
This parfait version of the classic Strawberry Pretzel Salad offers the same delicious layers in a fun and elegant parfait glass. Perfect for parties, gatherings, or just a special treat at home, your guests or family will never know how easy it was to make!
The fruity, in-season strawberry layer is irresistible and perfectly uses fresh, juicy strawberries. The creamy layer is made with cream cheese, Cool Whip, and powdered sugar, and the pretzel crust is made with brown sugar and melted butter.
With everyday, easy-to-find ingredients, this recipe is a breeze to make and is my new favorite salad! 😉
Why this recipe works
- Individual Portions: Serving in parfait glasses makes for a beautiful presentation and easy portion control.
- Layered Perfection: The crunchy pretzel base, creamy middle, and fruity top create a delightful contrast of textures and flavors.
- Make-Ahead Friendly: These parfaits can be prepared in advance, making them a stress-free dessert option! I have notes on how to do this on the recipe card.
- No baking required: Unlike traditional recipes, my strawberry pretzel salad doesn’t require baking the pretzel crust layer.
What is Strawberry Pretzel Salad?
- Traditionally, strawberry Pretzel Salad is a layered dessert that combines sweet, salty, and creamy textures. It’s layered with a crunchy pretzel crust, a cream cheese whipped topping, and a strawberry layer typically made with gelatin (Jello).
Ingredient Notes
You can scroll down to the recipe card for the full list of ingredients and measurements.
- Pretzels: You’ll need to use a food processor to crush the pretzels evenly. You want small, consistent pieces, but not too fine. Or, you can place the pretzels in a ziplock bag and crush them with a rolling pin!
- Sugar: you’ll need brown sugar for the pretzel layer, granulated sugar for the strawberry layer, and powdered sugar in the creamy layer. You can use granulated sugar as the sweetener for the pretzel layer, I just really like the flavor the brown sugar has in this recipe.
- Fresh strawberries: Fresh strawberries are ideal for the best flavor and texture.
- Cream cheese: use full-fat cream cheese, and be sure it is softened to room temperature.
- Cool Whip: go for the extra creamy kind if you can find it!
- Other ingredients needed: melted unsalted butter, vanilla, lemon juice, lemon zest, and cornstarch.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Make the strawberry topping
This yummy strawberry topping comes together easily on the stove. You can also make it up to 2 days in advance!
Blitz the pretzels
Pretzels, melted butter, and brown sugar to create the crust. You don’t even need to bake it for this recipe!
Creamy layer
Make the creamy layer with a mixer using the softened cream cheese, powdered sugar, and Cool Whip! You’ll want to eat this by the spoonful just by itself. Well, each layer on it’s own is so good by the spoonful, and then something magical happens when all 3 layers collide!
Assemble!
Layer: pretzels, creamy layer, strawberry topping and then more whipped cream and crushed pretzels on top. It’s the perfect no bake summer treat!
Expert Tips
- Room Temperature Cream Cheese: Ensure the cream cheese is at room temperature before mixing to ensure it blends smoothly with the sugar and whipped topping.
- Press Pretzels Firmly: Press the pretzel mixture into the parfait cups firmly. This helps create a solid crust that holds together well.
- Layer Carefully: Be gentle when spreading each layer to keep them distinct.
- Garnish: Just before serving, garnish with fresh strawberry slices or a dollop of whipped cream for an extra touch.
Storage
- Once assembled, store in the refrigerator for up to 3 days. Note: the pretzel crust may start to soften after the first day due to the moisture from the cream cheese layer.
- Each layer can be made up to two days in advance. The pretzel layer should be stored in a baggie at room temperature to keep it crisp, and the cream cheese and strawberry layers should be kept in containers in the fridge.
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Strawberry Pretzel Salad Parfaits
Ingredients
Strawberry layer
- 4 cups fresh strawberries, diced
- 1/3 cup granulated sugar
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. lemon zest (or the zest from 1 lemon)
- 1 Tbsp. cornstarch
- 1 tsp. vanilla extract
Pretzel layer
- 4 cups pretzels
- 1/3 cup brown sugar, packed
- 1/2 cup butter, unsalted, melted
Creamy layer
- 8 oz. full-fat cream cheese, softened
- 1 cup powdered sugar
- 1/2 tsp. vanilla extract
- 8 oz. extra creamy Cool Whip
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Strawberry layer
- Place the strawberries and sugar in a medium-sized saucepan over medium heat.4 cups fresh strawberries, diced, 1/3 cup granulated sugar
- Stir together the lemon juice, zest, vanilla and cornstarch. Pour over the strawberries and sugar. Bring to a boil.1 Tbsp. fresh lemon juice, 1 Tbsp. lemon zest (or the zest from 1 lemon), 1 Tbsp. cornstarch, 1 tsp. vanilla extract
- Turn the heat down to low and cook another 5-10 minutes Start Timer. Strawberries will begin to release their natural juices.
- Take off the heat and allow to cool, then refrigerate. It’s best if this is completely cooled so when you spoon it on top of the other layers it’s a clean layer and the juices don’t bleed down the sides of the parfait glasses.
Pretzel layer
- Pulse pretzels into a pretty fine texture – some little chunks are okay – then stir in brown sugar and melted butter.4 cups pretzels, 1/3 cup brown sugar, packed, 1/2 cup butter, unsalted, melted
- Divide this mixture into the cups and press down to create the crust. Set aside.
Creamy layer
- Beat the cream cheese and powdered sugar in a stand mixer fitted with the whisk attachment for 2-3 minutes Start Timer until light and fluffy. Add in the vanilla and mix again.8 oz. full-fat cream cheese, softened, 1 cup powdered sugar, 1/2 tsp. vanilla extract
- Then, fold in the cool whip.8 oz. extra creamy Cool Whip
Assemble
- Measurements will vary depending on the size cups you use. I like to layer in the following order
- ~3 Tbsp. pretzel mixture, ~¼ cup creamy mixture, ~2 Tbsp. of the cooled topping Yields ~10-12 cups depending on the cup size.
- Enjoy right away or refrigerate for a few hours prior to serving!
Video
Notes
- Once assembled, store in the refrigerator for up to 3 days. Note: the pretzel crust may start to soften after the first day due to the moisture from the cream cheese layer.
- To store in separate layers: each layer can be made up to 2 days in advance. Store the pretzel layer in a baggie at room temperature so it stays crisp. Keep the cream cheese and strawberry layers in containers in the fridge.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Exactly what I’ve been looking for — individualized servings! 🙂 Can you please tell me what size serving container you used? (I may have overlooked it, but I didn’t see it listed in the recipe area.) Thank you!
Thank you so much Diana I hope you love them! Any 6-9 oz. cup or glass is perfect!