Strawberry Pie Parfaits

This recipe makes a 9×13 pan of dessert, 6 + parfaits or one large pie!


  • 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


  1. Graham Cracker Crust:
  2. Mix all ingredients until well blended. Press firmly onto bottom and up sides of a large pie plate, or 9×13 glass baking dish.
  3. If making parfaits, spread crumbs into baking dish, bake using directions below.
  4. For a baked crust: Bake at 350 degrees for 8 to 10 minutes or until lightly browned. Cool completely before adding filling.
  5. Cream filling:
  6. In a large bowl, beat condensed milk, lime juice or lemon juice with wire whisk until smooth and thickened. Fold in thawed whipped topping.
  7. Spread or divide equally on top of cooled graham cracker crust.
  8. Strawberry Danish Dessert
  9. In large saucepan, stir contents of packages into measured cold water (1 3/4 cup per package)
  10. Bring to full boil. Boil 1 minute, stirring constantly. Cool slightly.
  11. Fold in 4 cups sliced fresh strawberries or other fresh fruit.
  12. Pour strawberry mixture over the lime or lemon cream filling, and spread evenly, or divide equally between parfait dishes.
  13. Chill for 3 to 4 hours or until firm.
  14. Garnish with whipped Cream, Coconut, nuts, etc.


This Lime or Lemon Cream filling is delicious as a frosting for cupcakes, cakes or on angel food cake!