Patriotic Parfaits

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Prep time: 5 minutes

Cook time: 0 minutes

Total time: 5 minutes

Serves 4

 

Ingredients:

1 (3.4-ounce) box instant vanilla pudding and pie filling

2 cups cold milk

24 Crav’n Flavor Original Vanilla Wafer Cookies

1 cup fresh blueberries

1 cup sliced fresh strawberries

Whipped topping, for serving

Red-white-and-blue sprinkles, for garnish

Fresh mint, for garnish

 

Method:

1. Whisk together the pudding mix and cold milk for 2 minutes. Allow to sit for 5 minutes to set.

2. Layer a quarter of the pudding in four serving glasses. Top each with three of the cookies, another quarter of the pudding and then blueberries. Add another quarter of the pudding, remaining three more cookies, strawberries, remaining pudding and finally whipped topping. Decorate with the sprinkles and fresh mint and serve immediately.

Patriotic Parfaits

Patriotic Pretzel Rods

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Prep time: 15 minutes

Cook time: 2 minutes

Total time: 17 minutes

Serves 24

 

Ingredients:

2 cups white chocolate chips

1 tablespoon shortening

24 Crav’n Flavor Pretzel Rods

1/2 cup red, white and blue sprinkles

 

Method:

1. Line a baking sheet with parchment paper.

2. Microwave the white chocolate chips and shortening in a microwave-safe bowl for 30 seconds. Stir and continue to microwave for 15-second intervals until the chocolate is melted and smooth.

3. Pour the chocolate into a tall glass. Dip a pretzel rod 2/3 into the chocolate and tap on the glass to remove excess chocolate. Cover with sprinkles and place on the parchment paper to dry. Repeat with the remaining pretzel rods.

Patriotic Pretzel Rods

Red White and Blue Icebox Cake

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Prep time: 15 minutes

Cook time: 0 minutes

Total time: 15 minutes

Serves 10

 

Ingredients:

3 cups heavy whipping cream

5 tablespoons powdered sugar

1 tablespoon vanilla extract

1 (14.3-ounce) box Crav’n Flavor Golden Sandwich Cookies

1 cup fresh raspberries

1-1/2 cups fresh blueberries

1-1/2 cups sliced fresh strawberries

Fresh mint, for garnish

 

Method:

1. In a large mixing bowl, using an electric mixer with the whisk attachment, whisk the heavy cream, powdered sugar, and vanilla extract on medium speed until combined. Increase the mixer spread to high and whisk until medium peaks form.

2. Line a 9×13-inch baking pan with a third of the cookies in an even layer. Spread 1/3 of the whipped cream on top and top with 1/3 of the berries. Repeat twice with the remaining ingredients. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

3. Cut into squares and garnish with fresh mint.

Red White and Blue Icebox Cake