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5 from 9 votes

Layered Strawberry Jello Parfait Cups

By: Bella Bucchiotti
Layered strawberry jello parfait cups make a great treat. They are a great make-ahead no bake dessert. Once you know how to make jello cups you will want to make these all the time. They are a pretty layered parfait and ideal for any occasion.
Prep Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 8


  • 1 Package Jello, 6 Ounces, strawberry
  • 2 Cups Cool Whip, divided
  • 1 Cup Marshmallow fluff
  • ½ Cup sour cream
  • 10 cookies, shortbread, I used Voortman's
  • 4 strawberries, sliced, as garnish


  • Prepare Jello according to package instructions. As the water is boiling, chill desired serving glasses in the fridge.
  • Allow Jello to cool to room temperature.
  • Remove glasses from the fridge. Place glasses so they are resting inside or atop something sturdy at a slight angle (45 degrees). For our stemmed cocktail glasses, we found using a loaf pan worked perfectly. The whiskey glasses rested at the perfect angle along taco trays. You can also create this same angle using foil if all else fails! *Use any glassware desired. We used a mix of cocktail glasses and whiskey glasses. This recipe makes 8 ½ cups of jello, and depending on the size of your glassware each glass will hold between 1to 2 cups of jello.
  • Remove 1 cup of jello and pour into a glass bowl. Add in 1 cup of cool whip and whisk. Refrigerate for 2 hours. (If separation occurs , whisk well and let set for at least 10 minutes after stirring)
  • Meanwhile, very carefully pour the jello into the glasses until it reaches the rim of the glass. Place into the fridge until the jello is set. (2 hours)
  • After 2 hours the jello should be set enough to move on to layering. Be gentle as it is still at a fragile stage. Keep the glasses at an angle. Add shortbread cookies to a food processor, (or ziplock bag). Once they reach crumb like texture, scoop 2-3 spoonfuls into each glass over the top of the jello. Gently press down on the crumbs to even the layer. Add more for a thicker layer if desired. *save some for sprinkling on top at the end!*
  • Next, scoop the jello mixed with cool whip into the glass over the crumbs. It will have a fluffy, slightly dense but pliable texture. Use a spatula to smooth. At this point, you can stand the glasses up straight as the parfait fully sets. (Chill for at least 2 full hours, but if possible, I recommend overnight)
  • When 1 hour remains on chilling time (or 1 hour prior to serving) Prepare the topping. Combine cool Whip, marshmallow fluff, and sour cream in a bowl and whisk well until smooth. Add a dollop onto the top of each parfait.
  • When ready to serve, add sliced strawberries and shortbread crumbs on top of the parfait.


Calories: 212kcal | Carbohydrates: 37g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 112mg | Potassium: 59mg | Fiber: 1g | Sugar: 25g | Vitamin A: 134IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg
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