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In the delightful world of desserts, few options evoke the joyful nostalgia of summer quite like Strawberry Jell-O Parfaits. This vibrant treat is a delightful combination of colorful layers that not only pleases the eye but also tantalizes the taste buds. Strawberry Jell-O Parfaits are more than just a dessert; they represent the perfect blend of refreshing flavors and delightful textures, making them an ideal choice for any occasion. Whether it’s a summer gathering, a festive celebration, or simply a sweet indulgence at home, this recipe promises to impress both guests and family alike.

Strawberry Jell-O Parfaits with Cool Whip

Indulge in the nostalgic delight of Strawberry Jell-O Parfaits! These stunning desserts combine vibrant layers of strawberry-flavored Jell-O, fresh strawberries, airy whipped cream, and crunchy granola for a treat that's as beautiful as it is delicious. Perfect for summer gatherings or a sweet home indulgence, these parfaits are sure to impress! Get creative with flavors and toppings for a personalized twist. #Dessert #JelloParfaits #Strawberries #SummerTreats #SweetTreats #NostalgicDesserts
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Ingredients
  

1 box of strawberry Jell-O

2 cups boiling water

1 cup cold water

2 cups fresh strawberries, sliced

2 cups Cool Whip

1 cup granola (for layering)

Mint leaves (for garnish)

Instructions
 

In a mixing bowl, dissolve the strawberry Jell-O in 2 cups of boiling water, stirring until completely dissolved.

    Add 1 cup of cold water to the Jell-O mixture and stir well.

      Pour the Jell-O mixture into small cups or parfait glasses and refrigerate until set, about 4 hours or overnight.

        Once the Jell-O is firm, layer in the parfait glasses: start with a layer of Jell-O, followed by a layer of sliced strawberries, a layer of Cool Whip, and a sprinkle of granola.

          Repeat the layers until the glasses are full, finishing with Cool Whip on top.

            Garnish with fresh mint leaves before serving.

              Prep Time: 15 mins | Total Time: 4 hrs | Servings: 6