Creamy Crunch Parfait Recipes

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PUMPKIN CRUNCH PARFAITS



Pumpkin Crunch Parfaits image

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

3/4 cup cold whole milk
1 package (3.4 ounces) instant vanilla pudding mix
2 cups whipped topping
1 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1 cup chopped pecans
32 gingersnap cookies, crushed (about 1-1/2 cups)
Optional: additional whipped topping and chopped pecans

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.

CREAMY BERRY CRUNCH PARFAIT



Creamy Berry Crunch Parfait image

Whip up some Creamy Berry Crunch Parfaits with this recipe from My Food & Family. This Healthy Living parfait is easy to make, thanks to ready-made trail mix.

Provided by My Food and Family

Categories     Home

Time 5m

Yield 1 serving

Number Of Ingredients 2

1 pkg. (1.5 oz) PLANTERS Daybreak Blend Berry Almond Trail Mix
1 container (6 oz.) vanilla low-fat yogurt

Steps:

  • Sprinkle trail mix over yogurt.

Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g

COCONUT CRUNCH PUDDING PARFAITS



Coconut Crunch Pudding Parfaits image

Delicious and not too sweet. You may use spelt flour as an alternative to wheat, and honey and sucanat instead of sugar. Instructions are long, but not too difficult.

Provided by Bobbiann

Categories     Dessert

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 14

1/2 cup all-purpose flour or 1/2 cup light spelt flour
2 tablespoons brown sugar, packed or 2 tablespoons sucanat
1/4 cup hard margarine or 1/4 cup butter, chilled
1/2 cup flaked coconut
1 1/3 cups milk
2 tablespoons flour or 2 tablespoons light spelt flour
2 tablespoons cornstarch
1/3 cup granulated sugar or 1/4 cup honey
1/4 teaspoon salt
2/3 cup half-and-half cream (blend, in Canada)
2 large egg yolks, fork-beaten
2 teaspoons hard margarine or 2 teaspoons butter
1/2 cup flaked coconut
2 teaspoons coconut flavoring or 1 teaspoon vanilla

Steps:

  • Coconut Crunch: Combine flour and brown sugar in medium bowl. Cut in margarine until crumbly. Add coconut. Rub mixture until no lumps of margarine remain. Turn into ungreased 9x9 pan.
  • Bake at 400ºF for about 20 minutes, stirring with fork every 5 minutes, until golden. Stir to break up large clumps. Cool. Makes 1 1/3 cups crunch.
  • Coconut Custard: Microwave milk (and honey, if using) in glass bowl for 3 minutes, or until very hot but not boiling.
  • Combine flour, cornstarch, sugar (if using) and salt in small bowl. Gradually stir in half-and-half (or blend) until smooth. Slowly stir into milk. Microwave until boiling and thickened (about 4-5 minutes) stirring at least every minute.
  • Combine some of milk mixture with egg yolks. Mix well. Stir into milk mixture. Cook 1-2 minutes more until thickened.
  • Stir in margarine, coconut and flavouring. Cover with plastic wrap directly on surface to prevent skin forming. Cool. Makes 2 1/3 cups custard.
  • Layer custard and crunch several times in parfait glasses, ending with crunch.

Nutrition Facts : Calories 514.6, Fat 29.3, SaturatedFat 13.2, Cholesterol 131.2, Sodium 411.7, Carbohydrate 56.7, Fiber 1.4, Sugar 31.4, Protein 8

CREAMY CRUNCH PARFAIT



Creamy Crunch Parfait image

Number Of Ingredients 12

1/2 medium fresh pineapple,peeled and cored
1/2 cup Muscato wine or light grape juice
1/2 cup golden raisins or raisins
1/2 cup fat-free cold milk
1 envelope (1.3 oz.) whipped topping mix
1 (8-ounce) package reduced-fat cream cheese, softened
1 teaspoon vanilla extract
1 (5 1/2-ounce) package Murray® sugar free oatmeal cookie
1 (5 1/2-ounce) package Murray® sugar free chocolate chip cookies
1 teaspoon cinnamon
2 1/3 cups chopped strawberries
10 sprigs fresh mint leaves

Steps:

  • 1. Cut pineapple half into two equal portions. Chop one portion of the pineapple into small pieces. Set aside. Cut remaining pineapple portion into large chunks. Place in food processor. Cover and process until pureed. Set aside.2. In small saucepan heat wine over medium heat for 1 minute. Add pineapple puree. Cook over medium heat for 2 minutes more. Stir in raisins and chopped pineapple. Cook, stirring occasionally, for 2 minutes. Remove from heat. Cool.3. In small mixer bowl beat milk and topping mix on low speed of electric mixer until combined. Increase speed to high. Beat about 4 minutes or until stiff peaks form (tips stand straight). Add cream cheese and vanilla. Beat until combined.4. In large bowl break MURRAY SUGAR FREE Oatmeal Cookies and Murray Sugar Free Chocolate Chip Cookies into bite-size pieces. Stir in cinnamon. Set aside.5. To assemble, in 10 parfait glasses layer some of the pineapple mixture, some of the cream cheese mixture, some of the strawberries and some of the cookie mixture. Repeat layers. Top with additional pineapple mixture. Garnish with mint. Serve immediately.

Nutrition Facts : Nutritional Facts Serves

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