Strawberry Pretzel Parfaits
These individual portable dessert parfaits are perfect for a picnic, party, baby and bridal showers, or simply dessert on the go!
Servings: 12 jars
Ingredients
PRETZEL CRUST:
- 2 c. crushed pretzel twists (about 8 ounces)
- 3/4 c. melted butter
- 3 T. granulated sugar
CREAM FILLING:
- 1 (8 oz.) pkg. cream cheese softened
- 1 (8 oz.) container whipped topping (Cool-Whip)
- 1/2 c. granulated sugar
STRAWBERRY TOPPING:
- 1 (3 oz.) pkg. strawberry gelatin
- 1 c. boiling water
- 1 (16 oz.) pkg. frozen sweetened sliced strawberries thawed
- 12 (8 oz.) jars with lids
Instructions
- Preheat the oven to 350 degrees.
- PRETZEL CRUST: Place the pretzel twists into a gallon-size zip top bag. Use a rolling pin to crush the pretzels. You will need 2 cups crushed.
- In a small bowl, combine the crushed pretzels, melted butter, and sugar; spread onto a rimmed baking sheet. Bake until crisp and lightly browned about 12-14 minutes. Cool completely on a wire rack; then break into small pieces and set aside.
- CREAM FILLING: In a medium bowl, beat the softened cream cheese, whipped topping, and sugar until smooth. Cover and refrigerate until chilled.
- STRAWBERRY TOPPING: In a large bowl, dissolve the gelatin in boiling water. Stir in sweetened strawberries; cover and chill until partially set about 1 hour.
- TO ASSEMBLE: Pour about 2 heaping tablespoons of pretzel mixture into the bottom of each jar. Pipe the cream filling into the jars using a piping bag fitted with a 1A tip sealing in the pretzels. Top with the strawberry mixture. Cover with a lid and chill until firm, at least 2 hours.
- TO SERVE: Top jars with whipped cream and garnish with pretzel twists if desired.
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