Time 15m Yield 8 Number Of Ingredients 6 Steps:
Beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup Cool Whip®. Layer half each of wafers, berries, and pudding mixture in 8 parfait glasses. Repeat layers. Top with remaining Cool Whip®.Each serving provides: 0.5g trans fat, 10%DV vitamin A, 20%DV vitamin C, 8%DV calcium, and 2%DV iron.
Time 15m Yield 2 servings Number Of Ingredients 6 Steps:
Beat cream cheese and marshmallow creme until blended; fold in whipped topping., Sprinkle 2 tablespoons cracker crumbs into each of 2 glasses or dessert dishes. Layer each with 1/2 cup cream cheese mixture, 1/4 cup raspberries and 1/4 cup blueberries; repeat layers. Refrigerate, covered, until serving.
Time 15m Yield 2 parfaits. Number Of Ingredients 5 Steps:
In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping., In each of 2 parfait glasses, layer a fourth of the cream cheese mixture and a fourth of the berries. Repeat layers. Top with additional whipped topping if desired. Chill until serving.
Time 15m Yield 8 servings Number Of Ingredients 6 Steps:
Beat cream cheese in medium bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup COOL WHIP until blended. Layer half each of the wafers, berries and pudding mixture in 8 parfait glasses. Repeat layers. Top with remaining COOL WHIP.
Time 20m Yield 6 servings Number Of Ingredients 9 Steps:
Beat the cream cheese, 3 tablespoons heavy cream and 5 tablespoons sugar in a stand mixer fitted with the paddle attachment until smooth. Add 1 tablespoon vanilla extract and the lemon juice and zest. Beat until light and creamy, about 3 minutes. Whisk together the remaining 1 cup heavy cream, 3 tablespoons sugar, 1 teaspoon vanilla extract and the sour cream in a large bowl with a handheld electric mixer (or a stand mixer fitted with the whisk attachment) on high speed until soft peaks form. Add a layer of crushed graham crackers to the bottom of each parfait glass. Top the graham crackers with a layer of the cheesecake, then a layer of fruit (see Cook’s Note). Top each parfait with a dollop of the whipped cream and serve.
Time 10m Yield 6 servings Number Of Ingredients 6 Steps:
Whisk first 4 ingredients until blended. Layer fruit in 6 dessert dishes alternately with Neufchatel mixture.
Time 1h5m Yield 4 Number Of Ingredients 8 Steps:
Combine blueberries and blueberry preserves in a small saucepan over medium heat. Bring to a boil and immediately reduce heat to simmer. Simmer until blueberries start to soften and pop, about 5 minutes. Set aside to cool for 15 to 20 minutes (sauce will slightly thicken). Beat cream in a large chilled glass or metal bowl with an electric mixer until frothy. Add vanilla extract and sugar gradually, continuing to beat on low speed until soft peaks form. Slowly increase speed to high as cream starts to firm up. Beat until stiff peaks form, 1 to 2 minutes, scraping down the sides of the bowl one time during mixing. Spoon equal layers of lemon curd, followed by blueberry sauce, and whipped cream in small dessert glasses. Repeat this layering one more time, and garnish with fresh blueberries and a sprig of mint. Move glasses to the fridge, and chill for 30 minutes or longer.
Time 10m Yield 2 Number Of Ingredients 6 Steps:
In blender, place milk, cream cheese and contents of smoothie pouch. Cover; blend on high speed 1 minute to 1 minute 30 seconds, stopping to scrape sides as necessary, until smooth. Pour about 1/2 cup mixture in each of 2 glasses. Top each with about 1/4 cup strawberries and 1 heaping tablespoonful crushed granola bar. Repeat. Top with whipped topping. Serve immediately.
