I love dessert recipes that I can whip up on the spur of the moment.  This is that type of dessert.  If you use frozen fruit, you can have the ingredients handy for any time.

Strawberry Pan Parfait

NOTE:  I double the ingredients in this because we like it to be “thicker”.  Feel free to half this and use an 8 X 8 pan.

2 – 6 oz. packages Strawberry jello (use your favorite flavor and vary the fruit accordingly)

2 – 10 oz. bags of frozen strawberries(save the juice)  or  4 c. fresh berries(or fruit of your choice – I think blueberries would be great too)

2 sticks butter, melted

2 – 8 oz. packages cream cheese, room temp

1 1/2 c powdered sugar

1 – 8 oz. carton of Cool Whip

1/2 c sugar

2 c. crushed pretzels

Combine the crushed pretzels, sugar, and melted butter in a bowl and stir to coat evenly.  Press into a 9 X 13 pan or 8 X 8 if you are halve-ing the recipe.  Bake in a preheated 375 degree oven for 12 minutes or until lightly toasted.  Cool completely at room temperature.

Combine the cream cheese, powdered sugar, and cool whip using a mixer until well incorporated.  Spread evenly over the pretzel crust after it has completely cooled.  Make sure to cover the pretzel crust with the cream cheese mixture completely – any thin or missing areas will absorb the gelatin and will be soggy.  Place the thawed strawberries on top of the cream cheese mixture.

Measure the juice from the strawberries and subtract that from 4 c. boiling water (i.e:  you have 1/2 c juice, use 3 1/2 c boiling water) and combine with the gelatin powder.  Stir well to completely dissolve the gelatin.  Cool to room temperature.  Once the liquid gelatin is completely cool, gently ladle over the strawberries.  Cover and refrigerate until the gelatin sets up.

Slice and serve with whipped topping.