Red White Blueberry Parfaits Food

RED, WHITE AND BLUE PARFAIT

Steps:

• Cap strawberries, cut into bite-size pieces and place them in small mixing bowl.
• Sprinkle sugar over berries and stir. Use spoon to crush berries slightly so they will release juice. Set aside.
• Place cookies in zipper-top plastic bag and use rolling pin to crush them finely. Set aside.
• In small bowl or 2-cup measure, stir together 1/2 C of whipped topping and yogurt until well blended. Set aside.
• Divide cookie crumbs evenly in bottom of 4 parfait glasses or other dessert dishes (that hold at least 1 cup).
• Spoon strawberry mixture evenly over crumbs.
• Spoon yogurt mixture evenly over strawberries.
• Divide blueberries evenly, and scatter them over yogurt mixture in each dish.
• The dishes may be served at once or covered with plastic wrap and refrigerated until ready to serve, up to 3 hours.
• Just before serving, dollop 1 tsp of whipped topping on top of each dish as a garnish.
• Note: Plain shortbread cookies, vanilla wafers or butter cookies may be substituted for the pecan sandies.

RED, WHITE & BLUEBERRY PARFAITS

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Pour into 13x9-inch pan.
• Refrigerate 4 hours or until firm.
• Cut gelatin into 1/2-inch cubes. Reserve 1 cup COOL WHIP for garnish. Layer blueberries, remaining COOL WHIP and gelatin in 8 dessert glasses. Top with reserved COOL WHIP.

BLUEBERRY PARFAITS

Steps:

• In a bowl, combine sour cream, brown sugar, lemon juice and zest. Cover and refrigerate. Just before serving, place half of the berries in dessert dishes or parfait glasses; top with half of the sour cream mixture. Repeat layers. Top with whipped cream.