All-American Parfait

Your family will be asking you to make this again and again during the summer! A light dessert with the sweetness coming from the fresh summer fruit.

If you don’t have glass containers for layering the dessert, simply place a slice of cake in the bottom of a bowl and then spoon on the fruit and top with the whipped topping. 

Makes 4-6 servings*

Ingredients:

• ½ More Than Olives Olive Oil Cake (see recipe)
  
• ¾ Tub Frozen Whipped Topping
  
• 4 Tablespoons More Than Olives Pineapple Balsamic
• 1 to 1 ½ cups Chopped Fresh Sweet Strawberries
• 1 to 1 ½ cups Fresh Blueberries
• 4 Dessert Containers (Mason Jars, Large Wine Glasses, etc)

Directions:

Make the More Than Olives Olive Oil Cake in the morning, or at least early enough to have it fully cooled before cutting it into bite-sized pieces. How much cake to cut really depends on how many layers of fruit and cake you can work into your individual dessert glasses. 

Take the whipped topping from the freezer and portion out the amount you need for the dessert. Return the remainder to the freezer. Let the whipped topping thaw for about 5 minutes. Pour in the More Than Olives Pineapple Balsamic and gently stir to combine the pineapple flavor into the topping. Place in the refrigerator until ready to assemble the dessert. 

Cut the fresh strawberries in half and slice each half into wedged pieces. 

Check the fresh blueberries for stems and remove any you see. 

Create your dessert by layering the blueberries, strawberries, cake and pineapple whipped topping. *The number of servings and layers you can achieve will depend on the size of your glass containers. Always finish with some whipped topping as your final layer. 

Serve right away, or store in the refrigerator for 1-2 hours.