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Cookie Crunch Strawberry Parfaits




Source of Recipe


Internet


List of Ingredients




1 pint strawberries; washed, stems removed, and sliced
1/2 cup to 3/4 cup strawberry preserves, stir a little to soften.

Mix the two together.

Crunch topping:
1/2 cup (1 stick) butter or margarine, cut up
1/4 cup packed brown sugar
1 cup flour


Recipe



Sprinkle gelatin over juice in small saucepan and let stand about 5 minutes to soften. Cook and stir over low heat until gelatin is dissolved. Do not boil. Remove from heat.

Mix cream cheese and sugar with electric mixer on low to medium speed until blended. Blend in yogurt and peel. Stir in gelatin mixture. Refrigerate until mixture is slightly thickened but not set. This will just take a few minutes.

Fold in whipped cream and spoon into crust. Refrigerate several hours or overnight until firm. Serve with Raspberry Sauce.

Easy Raspberry Sauce

1/4 sugar
1 1/2 T. cornstarch
1 can Welch's Berry Sunsplash Juice (found in frozen juice section of store)

Mix all ingredients together with hands until crumbly. Spread crumbs in a 9 x l3 baking dish and bake at 400 degrees for l5 to l7 minutes, stirring once. Remove from oven and cool. Stir again to make the mixture in little crumb pieces. You can store the crumbs in a container with a lid in the refrigerator until you are ready to use it if you want.

When you are ready to make the dessert, layer the crumbs, ice cream, and strawberries in pretty glasses or bowls to serve.

This recipe should serve 4 or 5, depending on the size you make them.