Strawberry Pretzel Salad

Ingredients

Pretzel Layer

• 2 cups mini pretzel twists I used the itty bitty ones
• 6 tablespoons salted butter melted
• 3 tablespoons granulated sugar

Whipped Cream Layer

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

Strawberry Layer

• 21 ounces canned strawberry pie filling see note 3

Instructions

1. 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.
2. 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.
3. Add about 2 tablespoons of the pretzel crumb mixture to each of 7 small (4 oz.) glass jars.
4. Follow with 2 tablespoons of strawberry pie filling.
5. Pipe a layer of cream filling on top of the strawberries.
6. Repeat the layers one more time (pretzels, strawberry filling, cream), to fill each jar.
7. Garnish with any remaining pretzel crumbs or fresh strawberry slices if desired. Serve immediately.