Strawberry Cream Parfait - Kraft Recipes Top
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Strawberry Cream Parfait

Prep Time
Total Time

Makes 6 servings.

The perfect summer dessert, these parfaits layer a creamy strawberry, marshmallow and whipped topping mixture with crushed chocolate chip cookies.

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What You Need

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Make It

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  • Halve 6 of the cookies; reserve for garnish. Coarsely crush remaining 10 cookies; set aside.
  • Place marshmallows in large saucepan. Add water; cook on medium heat until marshmallows are completely melted, stirring constantly. Remove from heat. Stir in strawberries and lemon zest. Refrigerate 30 min.
  • Add 1 cup of the whipped topping to strawberry mixture; stir with wire whisk until well blended. Alternately layer strawberry mixture and crushed cookies in 6 (6-oz.) parfait glasses, beginning and ending with strawberry layers. Refrigerate at least 1 hour. Top with the remaining 1/2 cup whipped topping and reserved cookie halves just before serving.

Special Equipment Needed

Size Wise

With their built-in portion control, these parfaits make a great treat.

Special Extra

Garnish each parfait with a mint sprig and fresh strawberry just before serving.


  • Makes 6 servings.

Nutritional Information

Serving Size Makes 6 servings.
Calories 340
Total fat 10g
Saturated fat 6g
Cholesterol 0mg
Sodium 135mg
Carbohydrate 59g
Dietary fiber 2g
Sugars 40g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 25 %DV
Calcium 0 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from these look so good, i think i will try it with oreo's and chocolate whipped cream! these look so good, i think i will try it with oreo's and chocolate whipped cream!
Date published: 2006-10-20
Rated 4 out of 5 by from Easy, pretty, and tasty. Easy, pretty, and tasty.
Date published: 2002-10-15
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