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Ingredients

• 2 containers (6 oz. each) low-fat vanilla yogurt
• 1 1/4 cups frozen reduced-fat non-dairy whipped topping, thawed (divided)
• 1/4 cup flaked coconut (divided)
• 12 Keebler® Fudge Stripes™ Original cookies (divided)
• 2 cups sliced fresh strawberries

Directions

1. In medium bowl fold together yogurt, 1 cup of the whipped topping and 3 tablespoons of the coconut.

2. Slightly break up 8 of the cookies. In four 10- to 12-ounce parfait glasses alternately layer yogurt mixture, cookies and strawberries. Spoon dollop of the remaining 1/4 cup whipped topping on each. Sprinkle with remaining 1 tablespoon coconut. Serve with remaining 4 cookies.