I found this super fun and easy recipe on www.goodhousekeeping.com. Allison Luxenberg of Austin won over judges Bobby Flay and GH Editor in Chief Rosemary Ellis with these no-bake fruit parfaits. Layered into mini canning jars and easy to make ahead, they're party-ready treats. Enjoy!!
Ingredients
- ¼ c. sugar
- ¼ c. water
- 1 c. blueberries
- 1 tbsp. fresh lemon juice
- 1 c. heavy cream
- 10 oz. angel food cake
- 2 c. strawberries
- ½ c. shredded coconut
- 8 canning jars
Directions
- In 1-quart saucepan, stir together sugar and water. Heat to boiling on high, stirring occasionally; stir in blueberries and lemon juice. Remove from heat. Let cool completely.
- In large bowl, with mixer on medium speed, whip cream until soft peaks form. Gently fold in cooled blueberry mixture.
- Place a single layer of angel food cake on bottom of 1 canning jar. Top with 2 tablespoons strawberries, then 2 tablespoons blueberry whipped cream. Repeat layering of cake, strawberries, and whipped cream. Repeat with remaining 7 jars. Serve immediately, or replace screw caps and refrigerate up to 1 day. Before serving, top each parfait with 1 tablespoon coconut.