Strawberry Pretzel Salad Parfaits

You will love the crunch of buttery pretzels, the smooth richness of cream cheese, and the vibrant freshness of strawberries, all coming together in a single, irresistible, no-bake layered Strawberry Pretzel Salad Parfait. Whether you’re hosting a party, celebrating a special event, or simply treating yourself, these are sure to impress and satisfy your summer time dessert cravings.

Course Dessert

Cuisine American

Prep Time 1

Cook Time 15

Total Time 1 15

Servings parfaits

Calories 443kcal

Author Tawnie Graham of Kroll's Korner

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

US Customary - Metric

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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

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.
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