Cap and slice the strawberries into bite-size pieces and place them in small mixing bowl. Sprinkle the sugar over the berries according to taste, and stir. Set aside

Stir together 1/2 cup of the cool whip and yogurt in a small bowl. Stir until it is well blended. Set aside.

Divide the cookie crumbs evenly in the bottom of 4 parfait glasses or other dessert dishes (that hold at least 1 cup). Spoon the strawberry mixture evenly over the crumbs. Spoon the cool whip and yogurt mixture evenly over the strawberries. Divide the blueberries evenly, and scatter them over the yogurt mixture in each dish.

The dishes may be served at once or covered with plastic wrap and refrigerated until ready to serve, up to 3 hours. Just before serving, dip another tablespoon of cool whip over the top for garnishment.

Note: Another very easy version of this dessert is to use the individual dessert shells in place of the shortbread cookies. This is the version seen in picture above.