Strawberry Pie Parfaits
This recipe makes a 9×13 pan of dessert, 6 + parfaits or one large pie!
Scale
Ingredients
- Graham Cracker Crust:
- 1-1/4 cups crushed Graham Cracker Crumbs
- 1/4 cup sugar
- 5 Tbsp. margarine or butter, melted
- Cream filling:
- 1 can (14 oz) sweetened condensed milk
- 1/3 cup Key lime juice, or lemon juice
- 1 container (12 oz) frozen whipped topping, thawed
- Strawberry Danish Dessert: (pudding pie filling glaze)
- 2 boxes (4 3/4 oz) junket Danish Dessert (follow directions for Pie Glaze)
- 4 cups sliced fresh strawberries or other fresh fruit.
- Topping: (opt)
- Sweetened Whipped Cream
Instructions
- Graham Cracker Crust:
- Mix all ingredients until well blended. Press firmly onto bottom and up sides of a large pie plate, or 9×13 glass baking dish.
- If making parfaits, spread crumbs into baking dish, bake using directions below.
- For a baked crust: Bake at 350 degrees for 8 to 10 minutes or until lightly browned. Cool completely before adding filling.
- Cream filling:
- In a large bowl, beat condensed milk, lime juice or lemon juice with wire whisk until smooth and thickened. Fold in thawed whipped topping.
- Spread or divide equally on top of cooled graham cracker crust.
- Strawberry Danish Dessert
- In large saucepan, stir contents of packages into measured cold water (1 3/4 cup per package)
- Bring to full boil. Boil 1 minute, stirring constantly. Cool slightly.
- Fold in 4 cups sliced fresh strawberries or other fresh fruit.
- Pour strawberry mixture over the lime or lemon cream filling, and spread evenly, or divide equally between parfait dishes.
- Chill for 3 to 4 hours or until firm.
- Garnish with whipped Cream, Coconut, nuts, etc.
Notes
This Lime or Lemon Cream filling is delicious as a frosting for cupcakes, cakes or on angel food cake!