Make Ahead Mixed Berry Parfaits Recipe By Tasty

Steps:

• In two glasses, divide the yogurt and top with a layer strawberries and bananas.
• Continue with another layer of yogurt, granola, and berries.
• Drizzle with honey.
• Enjoy!

Steps:

• Divide berries among 4 parfait glasses or dessert dishes; top each with 1/2 cup yogurt.
• While granola bars are still in the pouch, break into coarse pieces with hands. Sprinkle granola pieces over fruit and yogurt. Serve immediately.

Steps:

• In a jar, layer yogurt, granola, and berries. Top with honey (optional).
• Refrigerate up to 2 days. If you don't want soggy granola, wait til you're ready to eat the parfait to add it.
• Enjoy!

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Pour into eight parfait glasses; refrigerate until firm, about 1 hour. , Top with half of the blueberries and half of the strawberries. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over berries. Top with remaining berries. Cover and refrigerate 1 hour longer.

Steps:

• Beat cream cheese and marshmallow creme until blended; fold in whipped topping., Sprinkle 2 tablespoons cracker crumbs into each of 2 glasses or dessert dishes. Layer each with 1/2 cup cream cheese mixture, 1/4 cup raspberries and 1/4 cup blueberries; repeat layers. Refrigerate, covered, until serving.

Steps:

• You'll need 5 (10 ounce) glass or plastic glasses.
• Prepare gelatin in a 2-cup glass measure as box directs.
• Refrigerate, occasionally stirring gently (try not to create bubbles), 30 minutes or until consistency of egg whites.
• Meanwhile, stem and hull 1/2 cup strawberries, cut in small pieces.
• Combine with 1/2 cup each blueberries and raspberries.
• Divide fruit mixture among glasses.
• Add gelatin and gently stir with a skewer to incorporate berries so some are suspended in the gelatin (don't overstir).
• Refrigerate 3 hours or until set.
• Spoon pudding on gelatin.
• Stem, hull, and slice remaining strawberries and mix in a bowl with remaining blueberries and raspberries; spoon over pudding.
• Planning tip: Can be made through step 8 up to 2 days ahead.

Steps:

• Place raspberries and brown sugar in a blender; cover and process until pureed. Press through a sieve; discard seeds. , In a small saucepan, combine the raspberry puree, orange juice, cornstarch and orange zest. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat; cool., In eight parfait glasses, layer half of the raspberry sauce, berries, granola and yogurt. Repeat layers. Sprinkle with additional brown sugar if desired. Serve immediately.