Whether you call it a dessert or a salad, strawberry pretzel salad/dessert is a huge crowd pleaser, a Midwestern classic. It ticks all the boxes: sweet, creamy, crunchy, and salty. But, it can be a little tricky to get the Jello topping to set perfectly, anyone?
This individual-size grab-and-go version uses canned strawberry pie filling instead and loads of fresh strawberries, meaning there’s no jello to mess with, and you don’t wait for anything to set!
And you’re planning ahead, these are just as easy and always a hit:
You can make one at a time, a dozen, or thirty, as I did for a large charcuterie table last summer. I used SOLO brand nine-ounce clear flare cups because they are easy to fill and a good shape for reaching every last bite!
In our family, strawberry pretzel salad/dessert is a requirement whenever we all get together for a shared meal. Our daughter usually needs to make two full pans because all the kids devour it!
This easy, portable version will be a neat and tidy way to serve their beloved favorite. These individual parfaits have all the flavors and textures you love in the original without the hassle, and they are just so stinkin’ cute!
The crust recipe is exactly the same as the original, with butter, brown sugar, and crushed mini pretzel twists. Begin by making this yummy, crunchy pretzel layer. Bake it on a sheet pan at 350°F for approximately 15 minutes, stirring occasionally. When it’s nice and crisp after cooling, break it into pieces and set it aside.
Next, wash, hull, and slice the fresh strawberries, then stir them into the canned pie filling. Put this mixture in the refrigerator while you make the creamy layer.
Beat softened cream cheese with sugar until light and fluffy, then gently fold in the defrosted whipped topping. Refrigerate this mixture until you are ready to assemble your parfaits.
I suggest assembling the parfaits the day you plan to eat them. The whipped cream topping tends to wilt, and the pretzels aren’t quite as crisp the next day, but they still taste great! It’s so easy to make up more as needed.
You can prepare each part a day or two ahead until you're ready to assemble the parfaits. Put the pretzel mixture in an airtight container, and refrigerate the strawberry and cream cheese mixtures separately.
To assemble the parfaits, put about two heaping tablespoons of the pretzel mixture in the bottom of the cup. Spoon about one-third of a cup of the creamy filling onto the pretzels. Now add about the same amount of the strawberry mixture to each cup.
Finally, top each parfait with a curlicue of whipped cream. I used the aerosol kind of real whipped cream as the topping because it looks fancy, but you can also use whipped topping like Cool Whip. Garnish with a mini pretzel or a whole berry if you feel fancy!
Make these easy grab-and-go strawberry pretzel dessert cups with all the flavors you love in the classic strawberry pretzel salad or dessert. Crunchy, sweet, and salty pretzels topped with cream cheese fluff and sliced fresh strawberries in strawberry pie filling, so there's no Jello to fuss with and no waiting for anything to set.
Yes. You can make all three layers ahead—the pretzel base, cream cheese layer, and strawberry topping—and assemble when needed. Fully assembled cups hold well in the refrigerator for several hours.
For the best texture, assemble the same day or the day before serving. The components can be prepared up to 2 days in advance and stored separately.
If they sit too long after assembling, the pretzel layer can soften slightly. To keep that sweet-salty crunch, assemble closer to serving time when possible.
You can use fresh whipped cream, but it doesn’t hold up as well and tends to go a little… pfffttt. For best results, stick with frozen whipped topping like Cool Whip.
Yes—just a short bake helps the butter and sugar set the pretzels, keeping them crisp and flavorful. It’s quick but makes a big difference.
There are so many beautiful fruits and berries this time of year! You could make fresh blueberry dessert cups with blueberry pie filling, or peach dessert cups with peach pie filling and fresh peaches. Lemon pie filling with fresh raspberries would be a delicious treat.
When fall rolls around, use the oatmeal crumb topping recipe from my Best Apple Crisp recipe, paired with apple pie filling and chopped apples. The possibilities are endless!
These little strawberry pretzel dessert cups are one of those recipes that just make people happy. They’re easy to make ahead, easy to serve, and disappear faster than you’d expect.
Whether you’re heading to a potluck, hosting brunch, or just want something sweet tucked in the fridge, these are always a good idea.
If you make them, I’d love to hear how they turn out for you. ❤
Love GB (Betty Streff)
Real food. Real kitchen. Real easy.
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