Cookie Crunch Parfait Food
COOKIE CRUNCH PARFAIT
Strawberries, chocolate cookies and COOL WHIP all come together to make this delightful weeknight dessert.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 3
Steps:
- Layer half each of the ingredients in 4 (8-oz.) glasses.
- Repeat layers.
- Refrigerate 15 min.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
PUMPKIN CRUNCH PARFAITS
Here's a fun dessert that your youngsters can help make. It's a great treat for Halloween or Thanksgiving.-Lorraine J. Darocha, Berkshire, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat milk and pudding mix on low speed 2 minutes. Stir in whipped topping, pumpkin and pie spice. Fold in pecans., Spoon half of the mixture into six parfait glasses; top with half of the gingersnap crumbs. Repeat layers. If desired, top with additional whipped topping and chopped pecans. Refrigerate leftovers.
Nutrition Facts : Calories 447 calories, Fat 23g fat (7g saturated fat), Cholesterol 4mg cholesterol, Sodium 486mg sodium, Carbohydrate 55g carbohydrate (31g sugars, Fiber 3g fiber), Protein 5g protein.
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CHOCOLATE CHIP COOKIE NO BAKE CHEESECAKE PARFAITS
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- Take 10 of the chocolate chip cookies and either add them to a food processor or place them in a resealable plastic bag. Pulse (or crush) the cookies into small pieces. You don’t want them to be as fine as graham cracker crumbs – but you still want them crumbly. Having some larger pieces in there is okay too. Take a few spoonfuls of the crushed cookies and stir them into the cheesecake mixture. I’d say about 1/4-1/3 cup.
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- These actually stay fresh in the fridge for a few days – cover them in plastic wrap and skip the whipped cream until right before serving. The cookies get slightly soft, but they still taste delicious.
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