Strawberry Shortcake Cheesecake Parfaits
These delicious strawberry parfaits are made in individual jars for easy storage, serving and eating!
Ingredients
Parfaits
- 2 cups fresh strawberry sauce*
- 1 tub Philadelphia Cheesecake Filling**
- 1 tub 8 oz. Cool Whip Dessert Topping, thawed {use real whipped cream only if serving right away, it won’t hold up for storing}
- sturdy shortbread or sugar cookies, like Pepperidge Farm Chessmen use 2-3 per jar
Strawberry Sauce
- 4 cups fresh strawberries
- 1/2 cup sugar
- 1 1/2 tsp cornstarch
- 1/2 tsp salt
- 1 tsp commercial strawberry jam
Instructions
Strawberry Sauce
- Place 1/3 of berries into a saucepan with sugar and cook over medium low heat, stirring often, until sugar melts into berries.
- Add another 1/3 of berries and cook for 5 more minutes.
- Now add the remaining berries, salt and cornstarch. Cook for another 2 minutes.
- Stir in jam. The preservatives in the commercial jam will keep your homemade mixture stable for a week or so without altering the flavor. Refrigerate. Makes about 2 cups.
Parfaits
- Crumble 2-3 cookies in the bottom of a 8 oz glass or jar.
- Add about 1/4 cup, or 2 heaping Tablespoons of cheesecake filling and spread into an even layer with back of spoon.
- Spoon 2 heaping Tablespoons of strawberry sauce on top of cheesecake layer.
- Fill to top with Cool Whip.
- Cover and refrigerate until serving. Garnish with fresh strawberries if desired. Makes 8-10 jars.
Notes
**Philadelphia Cheesecake Filling is available at Walmart. Use regular prepared cheesecake or thawed frozen cake for a substitution