Strawberry Pretzel Salad is one of my weaknesses in this life. If you’ve never had the Jello-encased, Cool-Whip cloaked dream, it’s okay. You probably don’t live in the South. That’s also okay. I made you a quick version here so that you can get all the same flavors in way less time. Let me recap it for you, in case you’re a strawberry pretzel salad rookie: it’s usually made of strawberries trapped in strawberry flavored jello, on top of a crushed pretzel crust with a thick crown of Cool Whip. (And why it didn’t make this list of classic Southern desserts, I’ll never understand). But, for obvious reasons, my version is a little different. Okay, a lot different. My version of strawberry pretzel parfait is made of layers of brown sugar-sweetened yogurt, macerated strawberries (the fancy word for soaking fresh fruit in a touch of sugar), and crushed pretzels with a pinch of cinnamon. If creamy, sweet, salty, and crunchy all in one glass sounds delicious to you (do you have a pulse?), then you want this. The thing about strawberry pretzel parfait is the salt, man. It’s always the salt. The salty pretzels play so well with the sweet strawberries, and oh, the cream. Let’s not forget the cream! However. I used yogurt instead of cream. I stirred a little brown sugar into full fat plain yogurt for this parfait. Yes, full fat yogurt! Do not be afraid! I mean, the one I use clocks in around 4% fat, which is only double the 2% milk that I put in my coffee and tea. I like to think blurring the lines between breakfast and dessert is my calling in life, and this strawberry pretzel parfait is my latest masterpiece. It serves two (in two pretty wine glasses), but feel free to double or triple it to serve your crowd. SaveSave It’s best to eat this right after it’s made; the pretzels quickly become soggy.
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