Mix together pretzel layer and press into a 9x13 pan. Bake 10 minute at 350°. Cool. Baking off the pretzels helps keep them crisp among the fruit and cream cheese layers.

Beat together cream cheese, sugar, and lemon zest and then fold in whipped topping. Put into refrigerator to cool.

Mix sugar and cornstarch in a small kettle, then slowly add water. Add 1 cup of strawberries to sugar mixture and mash with potato masher. Bring mixture to a boil and cook one minute, remove from heat and let cool.

To assemble your parfaits, layer pint mason jars with 1/4 c. pretzel mixture, 1/4 c. cream cheese mixture, 1/4 c. strawberries and 1 heaping Tablespoon of thickened berry mixture. Repeat layers again, swapping out blueberries for strawberries on the second layer. Top with a dollop of whipped cream and a few extra berries and serve chilled.