Strawberry Pretzel Salad In A Jar - Little Sunny Kitchen

Prep Time 15

Total Time 15

▢ 2 cups heavy cream
▢ 1 box (3.4 oz.) cheesecake flavored instant pudding mix unprepared, see note 2
▢ ¼ cup powdered sugar

To make the pretzel layer, add the pretzels to a ziplock bag and crush them into small pieces. Stir the pretzel crumbs together with melted butter and granulated sugar in a medium bowl until well combined.
To make the cream layer, add heavy cream, pudding mix, and powdered sugar to a medium mixing bowl and beat with an electric mixer at medium-high speed until light and fluffy. Add the cream mixture to a piping bag fitted with a large star tip.
Add about 2 tablespoons of the pretzel crumb mixture to each of 7 small (4 oz.) glass jars.
Follow with 2 tablespoons of strawberry pie filling.
Pipe a layer of cream filling on top of the strawberries.
Repeat the layers one more time (pretzels, strawberry filling, cream), to fill each jar.
Garnish with any remaining pretzel crumbs or fresh strawberry slices if desired. Serve immediately.

If you’d rather not use a piping bag, simply spoon in the cream filling instead. Your desserts will still look great and taste amazing!
If you can’t find cheesecake pudding mix, you can use vanilla instead.
If you’d like to use fresh strawberry pie filling, you’ll need about 2 cups of it for this recipe.
Enjoy your strawberry pretzel salad soon after making it. The pretzels will get soggy if not. Any leftovers can be stored for up to 2 days in the fridge, but will not be crunchy after that.
This dessert can be made in an 8×8-inch baking dish if desired.
To lighten up this dessert, replace the cream cheese pudding mixture with plain whipped cream or whipped topping instead.