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Strawberry Mousse Jello Parfait

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Strawberry Mousse Jello Parfait is a light and refreshing layered dessert featuring fluffy strawberry mousse and fruity strawberry gelatin. Beautifully presented in individual glasses, it’s an easy make-ahead treat that’s perfect for parties, holidays, or everyday indulgence.

Ingredients

  • 2 cups fresh strawberries, pureed
  • 1 cup heavy whipping cream
  • 8 oz cream cheese or mascarpone cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 package (3 oz) strawberry gelatin
  • 1 cup boiling water
  • 1 cup cold water
  • Fresh strawberries, sliced, for garnish
  • Whipped cream, for garnish
  • Fresh mint leaves, optional
  • Crushed graham crackers or vanilla cookie crumbs, optional

Instructions

  1. Prepare the strawberry gelatin according to the package directions using the boiling water and cold water.
  2. Pour the gelatin into a shallow dish and refrigerate until fully set.
  3. Beat the softened cream cheese or mascarpone until smooth.
  4. Mix in the powdered sugar, vanilla extract, and strawberry puree until well combined.
  5. Whip the heavy cream to soft peaks and gently fold it into the strawberry mixture to create a light, airy mousse.
  6. Cut the chilled gelatin into small cubes or spoon it into bite-sized pieces.
  7. Spoon a layer of strawberry mousse into serving glasses.
  8. Add a layer of strawberry gelatin pieces.
  9. Repeat the layers until each glass is full.
  10. Top with whipped cream, sliced fresh strawberries, and optional mint leaves or crushed graham crackers before serving.
  11. Chill the assembled parfaits for at least 30 minutes before serving.

Notes

  • Frozen strawberries may be used if thawed and well drained before pureeing.
  • For neat layers, chill each layer briefly before adding the next.
  • Homemade strawberry gelatin can be substituted for packaged gelatin.
  • Greek yogurt can replace cream cheese for a lighter mousse.
  • Store covered in the refrigerator for up to 3 days and add whipped cream garnish just before serving.

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