To make the blueberry filling: mix the sugar and cornstarch together with the blueberries in a small saucepan and cover everything with water. Mix well and set to cook over medium heat until the mixture begins to bubble and thicken.
Allow the blueberry filling to cool completely in the refrigerator.
Repeat the same with the strawberries, but in another small pot. (If you have two small pans, you can make both fillings at the same time.)
Put the finished strawberry filling in the refrigerator until it cools completely.
To make the buttercream: put the cream cheese and sugar in a medium-sized bowl. Whisk with a blender until the sugar dissolves.
Whisk the cold cream with 3 tablespoons of powdered sugar on high speed.
Add the whipped cream to the cheese mass and whisk again at high speed. Put the buttercream in the refrigerator and store it until the dessert is assembled.
To assemble the dessert: put the Blueberry and strawberry fillings in separate bags. Cut one corner off each bag to be able to fill the cremans neatly with the filling.
To prepare the base for the parfait, I took a ready-made Breakfast with cinnamon.
Use a blender to grind your dry Breakfast.
Take small, transparent, plastic cremans ~ 150 grams. Put the crushed ready-made Breakfast with cinnamon on the bottom of the creamer with the first layer.
Then a second layer of blueberry filling.
Third layer of whipped cream with cream cheese.
The fourth layer-spread the strawberry filling.
Decorate the parfait with cookies. Put the finished dessert in the refrigerator. On the table serve chilled.