Candy Cane Parfaits Recipes

CANDY CANE PARFAITS

Steps:

• In a bowl, beat milk and pudding mix on low speed for 2 minutes. Divide half of the cookie crumbs among six parfait glasses. Layer with half of the pudding and whipped topping. Repeat cookie and pudding layers. Dollop with remaining whipped topping; sprinkle with candy canes.

WHITE CHOCOLATE-CANDY CANE PARFAITS

Steps:

• In a large heavy saucepan, combine the sugar, cornstarch and salt. Gradually add 1 cup heavy whipping cream and milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir with a wire whisk 2-3 minutes longer or until thickened. , Remove from the heat. Whisk a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in white chocolate until melted. Stir in vanilla. Transfer to a large bowl. Cool to room temperature without stirring. Press waxed paper onto surface of pudding; refrigerate until chilled., In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and peppermint extract; beat until soft peaks form. Fold in 2 tablespoons crushed candies., In each of eight dessert dishes, layer 1/4 cup pudding and 2 teaspoons crushed candies and cookie crumbs. Top with whipped cream. Garnish with additional crushed candies.

CANDY CANE PARFAITS

Steps:

• Add 1 cup boiling water to strawberry gelatin mix in medium bowl; stir 2 min. until dissolved. Cool slightly.
• Meanwhile, sprinkle unflavored gelatine over cold water in separate medium bowl; let stand 1 min. Add remaining boiling water; stir until gelatine is completely dissolved. Stir in milk and extract. Spoon 2 Tbsp. creamy gelatine mixture into each of 6 dessert glasses. Refrigerate 15 min. or until gelatine is set but not firm. Let remaining gelatine mixture stand at room temperature until ready to use.
• Spoon 1-1/2 Tbsp. strawberry gelatin over creamy gelatine layer in each dessert glass. Refrigerate 15 min. or until strawberry gelatin layers are set but not firm. Meanwhile, let remaining strawberry gelatin stand at room temperature until ready to use.
• Repeat layers, in alternating colors, to use remaining creamy gelatine and strawberry gelatin, refrigerating 15 min. after each strawberry layer. Refrigerate finished parfaits 1 hour or until all layers are firm.
• Top with COOL WHIP and crushed mints just before serving.