1. Place 8 (9 oz.) plastic cups into the cups of a muffin tin. Put something under the side of each cup so that it is tilted slightly. (We used small pieces of folded aluminum foil.)

2. Bring 2 cups of water to a boil in a medium saucepan. Remove it from the heat and whisk in 2 packages of strawberry Jello mix, stirring until the Jello is completely dissolved.

3. Add 2 cups of cold water to the Jello mixture and stir to combine.

4. Pour the Jello evenly into the tilted plastic cups, filling each about ⅔ full.

5. Carefully drop 4 strawberry quarters into each Jello cup. Move the cups to the refrigerator to chill for 3 hours, or until the Jello is set.

6. Bring 1 cup of water to a boil. Remove it from the heat and whisk in the last package of strawberry Jello mix.

7. Add 1 cup of cold water and stir to combine. Allow the Jello mixture to cool completely.

8. Once the Jello mixture has cooled, whisk in 8 ounces of Cool Whip.

9. Remove the item you used to prop up the cups so that they sit upright. Divide the pink Jello mixture evenly between the cups and then move the cups back to refrigerator to chill for another hour, until the pink layer has set.

10. Before serving, add whipped cream to a piping bag and add a dollop to each parfait, along with a fresh strawberry. You could also add a sprig of fresh mint if you like.