Prep time 5 mins Cook time18 mins
| 1 strawberry muffin | |
| ½ stick butter | |
| 2 tablespoons rolled | |
| whipped topping | |
| sliced strawberries | |
| blueberries |
Preheat oven to 450º F(230ºC). Spray 6-cup muffin tin with nonstick cooking spray.
Pour strawberry muffin mix into a medium size mixing bowl. Cut in butter and stir in rolled oats. Divide evenly into muffin tin and press into the bottom. Bake 15-18 minutes until toothpick inserted comes out clean. Remove from oven and allow to cool completely.
Place one muffin crust into bottom of a small cup or bowl. Top with whipped topping and sliced strawberries and blueberries.
Refrigerate until ready to serve.
Notes: For a double stack parfait, repeat process of layering muffin crust, then whipped topping, then fresh berries. Makes 3 large servings.
