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Strawberry Yogurt Cream Pretzel Trifle

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 12
Author Lora Wiley-Lennartz

Ingredients

  • 4 tablespoons butter
  • 4 cups unsalted pretzels broken into small pieces
  • 1 teaspoon cinnamon
  • 4 tablespoons plus 2 tablespoons brown sugar divided
  • 2 lbs strawberries
  • 1 cup greek yogurt
  • 3 cups heavy cream
  • 3/4 cup sour cream
  • 1/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Melt the butter in a skillet. Add the pretzel pieces and stir to coat. Sprinkle with 2 tablespoons of brown sugar and cinnamon. Mix to coat.

  2. Remove from heat and set aside to cool completely.
  3. Wash and hull the strawberries. Cut the strawberries into quarters, place in a bowl and gently toss them with the remaining two tablespoons of brown sugar.
  4. Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  5. Gently fold in the yogurt and sour cream.
  6. Set aside a few strawberry and pretzel pieces for garnish.
  7. In a trifle bowl, place a layer of strawberries on the bottom, cover the strawberries with a layer of the sugared pretzel pieces. Add a layer of cream.
  8. Repeat ending with the cream on top. Garnish with the reserved strawberry and pretzel pieces.
  9. Chill until ready to serve.