In the spirit of Independence Day, these sweet parfaits are served in individual small jars, but they pack so much refreshing flavor. These were inspired by several different recipes, and I used the best of each and made it easy prep, starting with a base of a Keebler Sandies Simply Shortbread cookie. The surprise comes at the end, when you have whipped ingredients left over to fill a crumb pie shell to freeze for another dessert! It’s a BONUS! 
When Jo brought the tray out to serve them, we got a “Wow!” at the colorful presentation. The fam has already asked me to make more, and they agreed that they tasted really “light” for summertime. ENJOY!
Red White & Blue Dessert Parfaits
Blend together with a mixer:
- 2 8 oz blocks of light cream cheese at room temperature
- 1 can of sweetened condensed milk
- 1 cup of powdered sugar
- 8 oz. of Cool Whip (you can use light if you want)
Assemble the parfaits:
- Gently rinse and pat dry 2 cups of blueberries and about 1 pint of strawberries.
- To the blueberries, add 1 T. lime juice and 1 T. sugar; blend gently.
- Chop the strawberries into small pieces.
- Layer: one shortbread cookie, strawberries, blueberries. Repeat layers.
- Pipe (I use a Ziploc bag with the end snipped off) some filling onto the center of each top.
- Crumble the remaining shortbread cookies and sprinkle some crumbs over the whipped topping.
- Chill all day long, with plastic wrap lightly wrapped over the top.
- Serve chilled and listen to the delight from around the table!
Use the rest of the filling to make a “pie” in a crumb pie shell, top it with the remaining shortbread cookie crumbs. Cover and freeze for a fast dessert later! Next Tuesday, I’ll show you what I did with mine.
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These look great! I like simple. I also like those shortbread cookies – YUM! I have a question about this recipe. The picture seems to indicate that there is a layer of the filling between the strawberry and blueberry layers. Is that true? Step 4 doesn’t seem to indicate that in the actual recipe. Also, was it hard to get the plastic wrap lightly wrapped over the top? It looks so full, I don’t know how to do that without knocking off something. – Thanks! LeAnn
Great questions. Go with the picture. That’s how I really layered it in “real life.” 🙂 I put filling between the strawberry/blueberry layers, so they would stand out more. I just sort of draped the plastic over the top and didn’t really “tuck and press” around the edges. Since I just had it in the fridge for that day, it didn’t dry out or get “crusty,” so that was fine. If you lay it over the top, it won’t mess anything up .. unless the dog jumps on you while you carry it to the table. 🙂