Neapolitan Shortcake Parfaits Food

NEAPOLITAN ICE CREAM SANDWICH CAKE

Steps:

• Line a 9-by-5-inch loaf pan with heavy-duty foil, leaving an overhang on all sides. Arrange 5 ice cream sandwiches snugly in the bottom of the pan. Spread the strawberry ice cream on top in an even layer. Press the remaining 5 ice cream sandwiches on top, then spread the mint chip ice cream evenly over the sandwiches. Top with an even layer of crushed cookies, pressing gently.
• Cover the cake with plastic wrap and freeze until set, about 4 hours. Uncover, then lift the foil to remove the cake from the pan. Invert onto a platter, remove the foil and spread with the chocolate shell topping. Serve immediately or cover and freeze for up to 2 days.

NEAPOLITAN PARFAITS

Steps:

• Slice 7 berries. Spoon chocolate pudding into 2 dessert dishes; cover with layers of berry slices and vanilla pudding.
• Top with whipped topping and remaining whole berries. Serve immediately.

NEAPOLITAN SHORTCAKE PARFAITS

Steps:

• 1. Heat oven to 425°. Stir Bisquick, milk, sugar and margarine until soft dough forms. Drop dough by 6 spoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown cool slightly. Crumble into small pieces.2. Place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 1 to 2 minutes, stirring after 1 minute, until mixture can be stirred smooth and is thin enough to drizzle.3. Make Sweetened Whipped Cream. For each serving, alternate layers of crumbled shortcake, strawberries, melted chocolate and whipped cream in parfait glasses. Serve immediately.Sweetened Whipped Cream1 1/2 cups whipping (heavy) cream1/3 cup powdered sugarBeat ingredients in chilled medium bowl with electric mixer on high speed until stiff.HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 450°. Use 1 tablespoon sugar in shortcakes.NUTRITION FACTS: 1 Serving: Calories 505 (Calories from Fat 290) Fat 32g (Saturated 15g) Cholesterol 50mg Sodium 580mg Carbohydrate 52g (Dietary Fiber 3g) Protein 5g % DAILY VALUE: Vitamin A 16% Vitamin C 72% Calcium 12% Iron 10% DIET EXCHANGES: Not Recommended.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LOW CARB NEAPOLITAN PARFAITS

Steps:

• With an electric mixer on high, whip the heavy cream in a bowl just until frothy and add in the 1/3 cup sugar substitute and vanilla and continue to whip just a little more to blend; do not whip all the way to soft peaks yet. Put half of the partially whipped mixture into another bowl and finish whipping it on high speed until stiff peaks form. Be careful not to overwhip, or the cream will break. Set aside the vanilla cream.
• To the first bowl with the other half of the partially whipped cream mixture, add in the cocoa powder and 2 tablespoons more sugar substitute and finish whipping on high until stiff peaks form, again being careful not to over-whip. This is the chocolate cream.
• In each of 4 parfait glasses, layer a couple spoonfuls of chocolate cream, followed by some fresh strawberry slices, and top it with a couple spoonfuls of fresh vanilla cream. Chill completely before serving. Garnish with a strawberry fan and sprig of fresh mint.

STRAWBERRY SHORTCAKE PARFAITS

Steps:

• In a large bowl, beat the cream with an electric mixer just until soft peaks form. Cut each scone in half horizontally.
• To make each parfait: Use glasses about the same size as the scones. Place 1 strawberry in the bottom of the glass and top with 2 tablespoons cream. Place the bottom half of a scone, cut side up, on top, then dollop 1 teaspoon marmalade on the scone. Sandwich with the top half of the scone, cut side down, pressing down gently. Top with another 2 tablespoons cream and 1 strawberry.