Short, Stocky, & Simple – Strawberries & Cheesecake Cream Parfaits

Making wonderfully elaborate strawberry desserts during Michigan’s strawberry season is one of my favorite things to do. Yet, with all the jam, jelly, pie filling, lemonade concentrates, and glazes to make, I don’t always have the time.

This recipe is perfect for those days when I’ve spent more hours in the kitchen than I like to admit and need something quick to serve after dinner. It’s extremely rich, delicately smooth, and unbelievably filling — what every dessert should be.

Technically a parfait is supposed to be served in a “tall” glass. Well, these little ditties aren’t. They are served in good old-fashioned mason jars. They are cute, trendy (although I’m always a little behind on the trends), and so convenient to make and serve that I wouldn’t make them in anything else. That’s just me though, feel free to layer this recipe in tall, difficult to clean, harder to store in the fridge glasses…who am I to judge.

Start by placing some cream cheese in a medium size bowl.

Stir until smooth.

Using a hand mixer, immersion blender, or whisk, add pudding mix and milk to cream cheese; mix until well combined.

Fold in Cool Whip; set aside.

Place cream cheese mixture in bottom of each ½ pint mason jar; filling each jar approximately half full.

Top cream cheese layer with diced strawberries and top with additional cream cheese mixture, filling jar to within ¼ inch of top.

Place a few chopped berries on top and cover with lid.

Refrigerate for 2-4 hours, until cold.

Strawberries & Cheesecake Cream Parfaits

  • Servings: 6 - ½ Pint Jars
  • Difficulty: Easy
  • Print

Ingredients

  • 1 8 ounce Cream Cheese, softened
  • 1 Small Package Vanilla Instant Pudding
  • 1½ Cups Cold Milk
  • 1 Carton Cool Whip
  • 1 Pound Fresh Strawberries, diced/chopped

Directions

  1. In a medium size bowl, stir softened cream cheese until smooth.
  2. Using a hand mixer, immersion blender, or whisk, add pudding mix and milk to cream cheese; mix until well combined.
  3. Fold in Cool Whip; set aside.
  4. Place cream cheese mixture in bottom of each ½ pint mason jar; filling each jar approximately half full.
  5. Top cream cheese layer with diced strawberries and top with additional cream cheese mixture, filling jar to within ¼ inch of top.
  6. Place a few chopped berries on top and cover with lid.
  7. Refrigerate for 2-4 hours, until cold.

Cooking Note

Rather than putting any chopped berries on top of each dessert, you could leave that off and when ready to serve place a dollop of whipped cream on top along with a few chopped berries. Either way, these little desserts are just enough to top off any meal.

To make this even more special I like to line the bottom of each mason jar with crushed graham cracker crumbs mixed with a little melted butter. Then I top as directed above. It’s like a scoop-n-go cheesecake. You can even use crushed chocolate or Oreo cookies to change things up even more.

Other fruits work well with this dessert too. I’ve used blueberries, blackberries, raspberries, tart cherries, peaches, and even banana. Really, you can’t go wrong. Even a combo of fruits works well.

Recipe by:  Tilly Frueh – Simply Grateful Cooking 2018

I don’t make dessert every night of the week, but with a recipe as easy, versatile, and quick as this one, it is certainly possible, and for this I am — Simply Grateful.

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