1-First, prepare the strawberry topping. Combine 4 cups fresh diced strawberries and 1/3 cup granulated sugar in a medium saucepan over medium heat. Stir together 1 tablespoon fresh lemon juice, 1 tablespoon lemon zest, 1 teaspoon vanilla extract, and 1 tablespoon cornstarch, then pour over the strawberry mixture. Bring to a boil, then reduce heat and cook for 5-10 minutes until the juices release. Remove from heat and cool completely, then refrigerate.

2-Next, handle the pretzel layer. Pulse 4 cups pretzels to a fine texture with some chunks remaining. Mix the crushed pretzels with 1/3 cup packed brown sugar and 1/2 cup unsalted melted butter. Press the mixture firmly into parfait cups to form a crust. For a variation, check out this similar no-bake dessert idea on our site.

3-Now, make the creamy layer. Beat 8 ounces full-fat softened cream cheese and 1 cup powdered sugar in a mixer until light and fluffy. Add 1/2 teaspoon vanilla extract and mix. Gently fold in 8 ounces extra creamy frozen whipped topping.

4-Assemble the parfaits by layering about 3 tablespoons of the pretzel mixture, then about 1/4 cup of the creamy layer, followed by about 2 tablespoons of the strawberry topping. Repeat the layers as desired, finishing with additional whipped topping and crushed pretzels if preferred. Chill before serving or serve immediately. The total preparation time is about 1 hour 15 minutes, including chilling.