Devils Whipped Parfait Recipes

LADYFINGER PARFAITS

Steps:

• Line 2 large wineglasses with ladyfingers all along the inside perimeter of the glass.
• In a bowl, mix the melted ice cream and the liqueur. Drop some raspberries in the bottom of each glass. Top with one-quarter of the ice cream mixture per glass. Add another layer of raspberries, then more ice cream mixture, and then make the last layer raspberries.
• Top with whipped cream, if using.

DEVILS WHIPPED PARFAIT

Steps:

• Prepare cakes according to package directions and bake in 9x13 inch pans. Cool completely. Cut into cubes.
• Place devil's food cubes in the bottom of a glass serving dish. Fold pecans into whipped topping. Spread half of topping over devil's food cubes. Top with white cake cubes and spread remaining topping on top. Chill until serving.

VERY BERRY DREAMBOAT PARFAITS

Steps:

• Combine pudding mix, sweetener, vanilla extract, and milk in a bowl. Stir vigorously until it's smooth and slightly thickened. Mix in whipped topping and cream cheese. Stir thoroughly, until it's completely mixed and smooth. Cover it and refrigerate for at least 20 minutes.
• Evenly distribute raspberries between 2 parfait glasses (or any midsized glasses). Evenly distribute half of the chilled pudding mixture between the glasses, about 1/4 cup per glass.
• Repeat layering with strawberries and the remaining half of the pudding mixture.
• If you like, top each parfait with a squirt of whipped topping. Evenly distribute the crushed graham crackers between the glasses. Enjoy!

DEVILS WHIPPED PARFAIT

Steps:

• Prepare cakes according to package directions and bake in 9x13 inch pans. Cool completely. Cut into cubes.
• Place devil's food cubes in the bottom of a glass serving dish. Fold pecans into whipped topping. Spread half of topping over devil's food cubes. Top with white cake cubes and spread remaining topping on top. Chill until serving.

CREAMY MUDSLIDE PARFAITS

Steps:

• Beat cream cheese and confectioners' sugar in a small bowl. Add liqueur; mix well. Fold in whipped topping., Spoon half of cookie crumbs into four parfait glasses. Top with half of the cream cheese mixture. Repeat layers. Refrigerate until serving. Serve with toppings of your choice.

PEANUT CHOCOLATE PARFAIT DESSERT

Steps:

• Heat oven to 350. Grease and flour bottom only of 13 x 9 inch baking pan. In large bowl, combine all crust ingredients at medium speed until well blended. Spread evenly in greased and floured pan. Bake at 350 for 20-25 minutes. DO NOT OVERBAKE. Cool.
• In small bowl, combine peanut butter, and powdered sugar at low speed until crumbly; set aside. In large bowl, beat cream cheese until smooth. Add milk, whipping topping and pudding mix; beat at low speed 2 minutes until well blended. Pour half of cream cheese mixture over cooled, baked crust.
• Sprinkle with half of peanut butter mixture. Repeat with remaining cream cheese and peanut butter mixtures. Sprinkle with 1/2 cy of peanuts; gently press into filling. Sprinkle with grated chocolate. Cover; refrigerate or freeze until serving time. If frozen, let stand at room temperature for 15 minutes before serving. Store in refrigerator or freezer.

DEVIL'S FOOD-ORANGE CREME PARFAITS

Steps:

• Spoon gelatin into small bowl; flake with fork. Stir in 2 Tbsp. COOL WHIP; spoon into 2 dessert dishes.
• Chop 1 cookie; sprinkle over gelatin mixture. Top with remaining COOL WHIP.
• Cut remaining cookie in half; use to garnish parfaits.