Description
These Strawberry Pretzel Parfaits combine sweet, salty, and creamy layers in one irresistible treat. With a crunchy pretzel crumble, velvety cream cheese filling, and juicy strawberries, they’re perfect for summer parties, picnics, or a make-ahead dessert that wows every time.
Ingredients
Units
Scale
- For the Pretzel Crust Layer
- 1 and 1/2 cups crushed pretzels
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Cream Layer
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- For the Strawberry Layer
- 2 cups fresh strawberries, hulled and sliced
- 2 tbsp sugar (optional, for macerating)
- Optional Garnish
- Crushed pretzels
- Whipped cream
- Fresh mint or whole strawberries
Instructions
- Mix crushed pretzels, sugar, and melted butter in a bowl. Bake at 350°F (175°C) for 8–10 minutes or until golden. Cool completely.
- In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip cream to stiff peaks. Fold into cream cheese mixture.
- If desired, toss strawberries with sugar and let sit for 10 minutes to macerate.
- To assemble, layer pretzel crumble, cream mixture, and strawberries in individual cups or jars. Repeat layers as desired.
- Chill for at least 1 hour before serving.
- Garnish with extra whipped cream, pretzels, or berries.
Notes
- Serve in clear cups for beautiful presentation.
- Use frozen strawberries (thawed and well-drained) in a pinch.
- Make it ahead—parfaits hold well in the fridge for up to 24 hours.
Nutrition
- Calories: ~320
- Sugar: ~18g
- Sodium: ~210mg
- Fat: ~24g
- Saturated Fat: ~14g
- Unsaturated Fat: ~9g
- Trans Fat: ~0g
- Carbohydrates: ~24g
- Fiber: ~1g
- Protein: ~3g
- Cholesterol: ~55mg
