A Pittsburgh tradition…the strawberry pretzel salad! I turned this traditional dessert into an individual parfaits that’s great to feed crowds. The sweet, buttery salty pretzel bottom crust with the sweet cream cheese layer topped with strawberries is so delish! Must try!
*Makes 12 individual cups*
Ingredients for Pretzel layer:
4 Cups pretzels, coarsely chopped
2 sticks unsalted butter, melted
6 Tablespoons sugar
Ingredients for cream cheese layer:
1 (8 oz.) package cream cheese, softened/room temperature
2 (8 oz.) containers of whipped topping (I used cool whip)
1 Cup sugar
Ingredients for Strawberry layer:
5 Cups fresh strawberries, chopped (2 packages of 16 oz. strawberries)
1/2 Cup sugar
Directions:
- Make the pretzel layer: In a ziploc bag crush the pretzels. Add pretzels to a large bowl and stir in the melted butter and sugar. Combine until sugar is dissolved. Add pretzel mixture to a parchment or foil lined baking pan in an even layer. Bake at 400 for 8 minutes. Remove and let cool. When cool break up into small pieces.
- Make the cream cheese layer: Add softened cream cheese with sugar and beat until sugar is completely dissolved. Carefully stir in the 2 packages of whipped topping and store in refrigerator until ready to use.
- Make the strawberry layer: In a large pan add the chopped strawberries and sugar. Cook on medium for 25 minutes, stirring occasionally. Turn off heat and cool on the stove for 1 hour. Store in refrigerator until ready to use.
- Assemble the parfaits: In small individual cups add your pretzel layer in small bite size pieces-about 2 Tablespoons. Add 2 Tablespoons of the whipped topping mixture on top. Finally, spoon about 1-1.5 Tablespoon of the strawberry compote. Top with whipped cream, pretzel and mint leaf *optional
Liz's Kitchen Collective 