Ingredients
4 c. of sliced strawberries, stems removed
1/2 c. granulated sugar
2 TBLS corn starch
2 8 oz. packages of cream cheese (softened)
1/4 c. milk
1 c. powdered sugar
2 c. Cool Whip topping
1 t. vanilla extract
1 3.4 oz package of Vanilla instant pudding
2 c. cold milk
1 Sara Lee Frozen Pound Cake, thawed and cubed
4 Ball Mason Jars
Instructions
In a medium pot, place the strawberries, sugar and corn starch and heat over medium low, stirring occasionally until the mixture bubbles and thickens.
Place the strawberry filling in a small bowl, cover and refrigerate for a couple hours.
Make the cream cheese filling by mixing the cream cheese, until smooth. mix in the milk, powdered sugar and vanilla. Fold in the cool whip. Cover the mixture and refrigerate for an hour.
Pour the pudding powder in a medium bowl and whisk in the cold milk as per instructions on the box. Cover and place in the refrigerator for an hour.
When the parfaits are ready to be assembled, place a few cubes of pound cake in the bottom of each of the four jars and layer the strawberry filling, pudding and cream cheese on top. Repeat this process one more time ending with the cream cheese layer. Garnish with fresh strawberries on the top if desired.
Enjoy!
Makes 4 jars.
Notes
Source recipes -Here-
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