These strawberry pretzel salad parfaits are made of whipped cream cheese, buttery toasted pretzels and fresh strawberries, all layered prettily in mini trifle dishes. If you loved this classic Southern dessert as a kid, but don’t enjoy the strawberry jello layer as a grownup, then you’ll appreciate all the flavors in these delicious strawberry pretzel dessert parfaits, without the jello.
You might also love these mini strawberry shortcakes, strawberry galette, and strawberry pop tarts.
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So Why is it Called a Salad?
I mean, it’s a Southern thing. Really, it’s not much different from putting a bowl of jello with fruit mixed in on the supper table, and calling it a jello “salad”. Admittedly, strawberry pretzel salad is a dessert disguised as a salad, meaning you get to eat this with your dinner, and then still get to eat more dessert afterwards. Having grown up in South Carolina, my mom made this every Christmas, served on little plates right next to our dinner plate. And we still got to have pie after dinner.
The original recipe is usually made in a square baking dish, starting with the buttery pretzel crust on bottom. Then, a fluffy layer of whipped cream cheese and frozen whipped topping. Lastly, a layer of strawberry jello with sugared strawberries. Cut into squares and topped with more whipped topping, the layers look beautiful and inviting. It all works together really well, with so many good flavors and textures. The finished dessert is a bit like a cheesecake, with its crust, cream cheese filling and fruit topping.
For today’s strawberry pretzel salad parfaits, I’ve simplified things a bit, as well as lightened the recipe up with less sugar. You’ll love the combination of salty, sweet, crunchy and creamy flavors and textures, and it’s always been a favorite of mine from childhood. It’s most definitely a dessert, although who’s going to stop you if you decide to serve this as a side dish instead?
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
Pretzel Layer
- Pretzels. You can use any shape or size pretzels, since they’re going to be crushed. And since pretzels are already salty, you don’t need to add salt to the crust mixture.
- Sugar. You don’t need much, just a little to sweeten the pretzel layer.
- Butter. Adds richness and helps to toast the pretzels for a nuttier flavor.
Cream Cheese Layer
- Cream Cheese. Use a full-fat, brick-style cream cheese, not the kind that comes in a tub.
- Heavy Whipping Cream. Whipped with the cream cheese, this makes a fluffy cheesecake filling for the parfaits.
- Powdered Sugar. Sweetens the filling.
- Vanilla. Use a good quality vanilla extract or vanilla bean paste for the best flavor.
Strawberry Layer
- Strawberries. Use fresh, in season strawberries for the strawberry layer.
Instructions
Pretzel Layer
- Preheat the oven to 350 F.
- Place the pretzels in a plastic zip top bag and use something heavy, like a rolling pin, to crush the pretzels into small bits.
- In an 8 or 9 inch baking dish, combine the crushed pretzels with the sugar and melted butter, and press into an even layer.
- Bake the pretzels for 10 minutes, until warm, fragrant and toasted, then set aside to cool completely before assembling the parfaits.
Cream Cheese Layer
- Use an electric mixer to beat the cream cheese, powdered sugar and vanilla until smooth.
- Add the cold heavy whipping cream and beat until smooth and thick.
Strawberry Layer
- Wash and hull the strawberries.
- Chop the strawberries into 1/2 inch pieces.
Assembly
- Assemble the parfaits in 4 mini trifle dishes, parfait glasses or even jam jars.
- Start with a layer of cream cheese on the bottom, then pretzels, then strawberries. Repeat with more layers, dividing everything between the 4 dishes, until you’ve used up all the ingredients.
- Serve the parfaits immediately, or refrigerate for no more than 1-2 hours before serving. These are best eaten right away while the pretzels are crunchy, since the pretzels will soften as they soak up the moist filling.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
How far ahead can I assemble the parfaits?
Since pretzels easily soften when exposed to moisture, this is not a dessert you can assemble ahead of time. The parfaits are best eaten immediately, or no more than 1-2 hours after assembly.
Can I use frozen strawberries instead of fresh?
Fresh strawberries will be best in this dessert. Frozen berries will be softer and mushier after thawing.
What can I use instead of pretzels?
Instead of pretzels, you can try using graham crackers, shortbread cookies, or even granola.
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Strawberry Pretzel Salad Parfaits
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
Pretzel Layer
- ¾ cup crushed pretzels (about 1 1/2 cups mini pretzel twists)
- 1 ½ tbsp granulated sugar
- 3 tbsp unsalted butter, melted
Cream Cheese Layer
- 8 oz cream cheese, softened for 2 hours
- ½ cup powdered sugar
- ¼ tsp vanilla bean paste (or 1/2 tsp vanilla extract)
- ½ cup cold heavy whipping cream
Strawberry Layer
- ¾ lb fresh strawberries, washed and hulled
Instructions
Pretzel Layer
- Preheat the oven to 350 F.
- Place the pretzels in a plastic zip top bag and use something heavy, like a rolling pin, to crush the pretzels into small bits.
- In an 8 or 9 inch baking dish, combine the crushed pretzels with the sugar and melted butter, and press into an even layer.
- Bake the pretzels for 10 minutes, until warm, fragrant and toasted, then set aside to cool completely before assembling the parfaits.
Cream Cheese Layer
- Use an electric mixer to beat the cream cheese, powdered sugar and vanilla until smooth.
- Add the cold heavy whipping cream and beat until smooth and thick.
Strawberry Layer
- Wash and hull the strawberries.
- Chop the strawberries into 1/2 inch pieces.
Assembly
- Assemble the parfaits in 4 mini trifle dishes, parfait glasses or even jam jars.
- Start with a layer of cream cheese on the bottom, then pretzels, then strawberries. Repeat with more layers, dividing everything between the 4 dishes, until you've used up all the ingredients.
- Serve immediately, or refrigerate for no more than 1-2 hours before serving. These are best eaten right away while the pretzels are crunchy, since the pretzels will soften as they soak up the moist filling.
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