Strawberry Pretzel Parfait for 6 Servings

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Pulse pretzels in a food processor until they are small chunks, then stir in melted butter and 2 tablespoons of granulated sugar until evenly coated.
3. Spread the mixture on a baking sheet and bake for 10 minutes until toasted. Allow the crust to cool completely.
4. Beat the softened cream cheese and 1/2 cup granulated sugar on medium-high until smooth and lump-free.
5. Stir in the vanilla extract.
6. Gently fold in the thawed whipped topping using a spatula until no white streaks remain.
7. Spoon 2-3 tablespoons of the cooled pretzel mixture into the bottom of 6 parfait glasses or mason jars, pressing down lightly.
8. Pipe or spoon the cheesecake filling over the pretzels, smoothing the top.
9. Toss diced strawberries with strawberry preserves and lemon juice in a bowl, then layer on top of the cheesecake filling.
10. Refrigerate for 4 hours before serving to allow the layers to set.