Red, White And Blue Parfait - cooking recipe

Ingredients

8 ounces fresh strawberries (for about 1 C chopped)
1/4 cup sugar
4 ounces store-bought pecan sandies, see note (about 8 cookies, for 1 C crumbs)
1/2 cup Cool Whip Lite
4 teaspoons Cool Whip Lite (to garnish)
1/2 cup low-fat vanilla yogurt
8 ounces about 1 c fresh blueberries

Preparation

Cap strawberries, cut into bite-size pieces and place them in small mixing bowl.
Sprinkle sugar over berries and stir. Use spoon to crush berries slightly so they will release juice. Set aside.
Place cookies in zipper-top plastic bag and use rolling pin to crush them finely. Set aside.
In small bowl or 2-cup measure, stir together 1/2 C of whipped topping and yogurt until well blended. Set aside.
Divide cookie crumbs evenly in bottom of 4 parfait glasses or other dessert dishes (that hold at least 1 cup).
Spoon strawberry mixture evenly over crumbs.
Spoon yogurt mixture evenly over strawberries.
Divide blueberries evenly, and scatter them over yogurt mixture in each dish.
The dishes may be served at once or covered with plastic wrap and refrigerated until ready to serve, up to 3 hours.
Just before serving, dollop 1 tsp of whipped topping on top of each dish as a garnish.
Note: Plain shortbread cookies, vanilla wafers or butter cookies may be substituted for the pecan sandies.