White Chocolate Parfaits

3/4 cup whipping cream
1/4 cup sugar
2 teaspoons cornstarch
2 egg yolks
4 squares (1 ounce each) white baking chocolate
1 teaspoon vanilla extract
3 cups whipped topping
1-1/2 cups fresh blueberries
1-1/2 cups fresh raspberries
Sliced strawberries and additional whipped topping, optional

In a saucepan, heat the cream just to boil. In a bowl, combine sugar and cornstarch; stir in yolks until combined. Stir a small amount of hot cream into yolk mixture; return all to pan. Cook and stir for 2 minutes or until mixture reaches 160 degrees and is thickened.

Stir in chocolate until meted; add vanilla. Cool to room temperature, about 15 minutes. Fold in whipped topping. Place 1/4 cup each in four parfait glasses. Combine blueberries and raspberries; place 1/4 cup in each glass.

Repeat layers of chocolate mixture and berries twice. Cover and refrigerate for at least 1 hour. Garnish with strawberries and whipped topping if desired. Makes 4 servings.