Parfait's

Subject: ~~~~Parfait's~~~~ Tue Nov 11, 2008 7:14 pm

Ambrosia Parfait

1 pkg (4 serving size) Jell-O Vanilla Instant Pudding and Pie Filling

1 cup cold milk

1 cup crushed pineapple, undrained

1 small banana chopped

1 cup miniature marshmallows

1 can (10oz) mandarin orange sections, drained

1/2 cup sliced almonds, toasted

1/2 cup Baker's angel Flake Coconut

Prepare pudding as directed on package reducing milk to 1 cup

Stir in pineapple, banana and 1/2 cup of the marshmallows

Spoon 1/3 of the pudding mixture into 6 parfait glasses. Layer remaining ingredients, alternating with layers of pudding

Chill until ready to serve, about 30 minutes

Makes 6 servings

Subject: Re: ~~~~Parfait's~~~~ Tue Nov 11, 2008 7:14 pm

Brownie Trifle Parfaits

1 (19.8 oz) package fudges brownie mix

1/4 cup coffee liqueur (optional)

1/2 cup corn syrup

4 (1-4oz) chocolate-covered toffee candy bars, finely crushed

2 (3-9oz) packages chocolate fudge instant pudding

1 (12oz) container frozen whipped topping, thawed

8 (1-4oz) chocolate covered toffee candy bars, coarsely crushed

Garnishes 1 (16 oz) package chocolate bark coating, fresh mint sprigs.

Prepare brownie mix according to package directions in a 13x9 inch pan. Prick top of warm brownies at 1 inch intervals with a wooden pick, brush with coffee liqueur, if desired. Cool on a wire rack. Cut into 16 pieces

While brownies bake, dip tips of 8 (1-1/2 cup) stemmed glasses into a thin coating of corn syrup and then into finely crushed candy bars.

Prepare pudding according to package directions, omitting chilling. Spoon about 2 tablespoons whipped topping in each glass, crumble 1 brownie over topping, and top evenly with pudding (about 1/4 cup), coarsely crushed candy bars (about 2 tablespoons), and topping (about 1/4 cup). Repeat with remaining brownies, pudding, candy bars, and topping. Cover and chill at least one hour

Melt bark coating in a saucepan over low heat, cool slightly. Place a sheet of wax paper on a large cookie sheet. Spread bark coating evenly over wax paper, about 1/4 inch. Let dry 15 minutes or until almost firm. Cut star shapes using a 2 inch cutter. Garnish parfaits with stars and mint, if desired.

Brownie Trifle. Omit corn syrup, 4 finely crushed candy bars, chocolate bark coating, and mint. Prepare brownies as directed for Brownie Trifle Parfaits. Let cool, and crumble. Prepare pudding according to directions, omitting chilling. Layer half of crumbled brownies in a 3 quart trifle bowl or dish, top with half of pudding, half of coarsely crushed candy bars, and half of whipped topping. Repeat with remaining brownies, pudding, and topping. Cover and chill 8 hours or overnight. Garnish with remaining crushed candy bars.

Subject: Re: ~~~~Parfait's~~~~ Tue Nov 11, 2008 7:15 pm

Eggnog Frozen Parfaits

2 cups dairy eggnog

1 cup heavy cream

1/4 tsp nutmeg

1-1/2 tsp rum extract

1/8 tsp salt

1/4 cup confectioner’s sugar

1/2 cup prepared Nesselrode Sauce

Freeze eggnog in ice cube tray, covered with foil, until crystals form 1/2 inch from edge about 30 minutes

Turn into chilled bowl, beat with mixer until mushy

Beat cream until slightly stiff

Add nutmeg, rum extract, and salt

Gradually add sugar, beating until stiff

Fold whipped cream mixture into beaten eggnog until thoroughly combined

Pour back into ice cube tray, freeze until crystals form 1/2 inch from edge

Turn into chilled bowl, beat until mushy

Freeze until almost firm

(If creamier mixture is desired, partially freeze, and beat again)

In 6 parfait glasses, layer frozen eggnog alternately with Nesselrode sauce, making 3 layers of each

Cover each parfait with foil then store in freezer

Before serving let parfaits stand at room temperature several minutes

If desired garnish with candied cherries or with rosettes of whipped cream

Sprinkled with nutmeg

Makes 6 servings

Nesselrode Sauce

1 pkg (3-5/8oz) vanilla pudding and pie filling mix

2-1/2 cups milk

1 tsp nutmeg

Confectioners Sugar as a thickener to the desired thickness needed

~~~~Parfait's~~~~

Parfait's