Pear And Blueberry Parfait With Vanilla Pudding Food

PEAR AND BLUEBERRY CRUMBLE

Steps:

• In a medium bowl, combine the oats, flour, brown sugar, cinnamon, salt and butter. Using your fingers, rub the softened butter into the ingredients until evenly distributed. Set aside.
• With the rack in the middle position, preheat the oven to 375 °F. Lightly coat a 9x9 inch (or similar in size) baking dish with butter and set aside.
• In a medium bowl, combine the peeled and diced pear, the blueberries, the granulated sugar, all purpose-flour, lemon juice and cinnamon. Mix well.
• Add the fruit mixture to your baking dish and spread it evenly. Evenly top the fruit with the crumble topping.
• Bake in the oven for approximately 45 to 55 minutes or until the fruit is bubbling around the edges and the top is golden brown and crisp.
• Remove from the oven and let cool at least 15 minutes before serving.
• Optional: Serve the crumble with your ice cream of choice or whipped cream.

FRESH PEAR AND BLUEBERRY CRISP

Steps:

• Heat oven on 350°F.
• Combine pears, blueberries, nuts and lime zest in 2-qt. shallow casserole sprayed with cooking spray. Mix cookie crumbs, sugar and butter until crumbly; sprinkle over fruit mixture.
• Bake 30 min. or until hot and bubbly. Cool slightly.
• Meanwhile, mix dry pudding mix and milk in medium saucepan. Bring to boil on medium heat, stirring constantly. Let stand at room temperature. Serve crisp with warm vanilla pudding mixture and a dollop of COOL WHIP.

RASPBERRY VANILLA PUDDING PARFAITS

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping. Spoon a third of the pudding into six parfait glasses. , Set aside six raspberries for garnish; divide half of the remaining berries over pudding. Repeat layers. Top with remaining pudding and garnish with the reserved berries.

BLUEBERRY PARFAITS

Steps:

• In a bowl, combine sour cream, brown sugar, lemon juice and zest. Cover and refrigerate. Just before serving, place half of the berries in dessert dishes or parfait glasses; top with half of the sour cream mixture. Repeat layers. Top with whipped cream.

BLUEBERRY-BANANA PUDDING PARFAIT

Steps:

• Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. Cover. Refrigerate 5 minutes.
• Meanwhile, chop bananas; toss with blueberries.
• Spoon 1/4 cup of the pudding into each parfait glass. Cover each with layers of 1/4 of the fruit mixture and remaining pudding. Top evenly with whipped topping and almonds.

JELL-O PUDDING & BLUEBERRY PARFAIT

Steps:

• Cut 2 cookies in half; chop remaining cookies.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Let stand 5 min. Stir in sour cream and 3/4 cup blueberries; spoon into 4 (8-oz.) parfait glasses. Cover with chopped cookies. Refrigerate 1 hour.
• Top with COOL WHIP, halved cookies and remaining blueberries just before serving.