Strawberry Pretzel Salad Parfaits & My Trip To T&Y Strawberry Patch
These Strawberry Pretzel Salad Parfaits are irresistible! Sweet, salty, tart and juicy, they're the ultimate no-bake treat!
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Dessert, No Bake Desserts
Cuisine: American, Dessert
Servings: 2 -4
Author: Hayley Parker, The Domestic Rebel
- 2 (8 oz each) pkgs cream cheese softened to room temperature
- 1/2 cup + 2 Tbsp white sugar divided
- 1 tsp vanilla extract
- 1 (8 oz) container Cool Whip thawed
- 1 cup chopped strawberries
- 2½ cups pretzels
- 1/4 cup butter melted
First, make your crust. Pulse the pretzels in a large food processor until they're coarse crumbs. Pulse in the melted butter and 2 Tbsp white sugar until moistened. Portion evenly among four pint-sized mason jars or parfait glasses and use a smaller glass to compact into a loose-ish crust.
In a large bowl, beat together the cream cheeses, remaining sugar, and vanilla extract with a handheld electric mixer on medium speed, about 2 minutes. Fold in the Cool Whip until completely combined and fluffy. Spoon the cheesecake mixture into a large resealable plastic bag, seal out the air, and snip off a tip of the bag.
Pipe the cheesecake about halfway full into the jars; sprinkle with about 2-3 Tbsp chopped strawberries. Continue piping the mixture until it reaches the brim of the jar and top with another 2-3 Tbsp of chopped strawberries. Repeat with remaining jars.
Serve immediately, or store leftovers in the fridge for 1 day.