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Raspberry-Cookie Parfaits

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Raspberry-Cookie Parfaits
  • Prep 25 min
  • Total 50 min
  • Servings 10
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Mar 24, 2010

Ingredients

  • 1 pkg (roll type) Pillsbury* refrigerated chocolate chip cookies
  • 1 box (4-serving size) chocolate instant pudding and pie filling mix
  • 2 cups (500 mL) milk
  • 1 container (8 oz) frozen whipped topping, thawed
  • 1 can (540 mL) raspberry or cherry pie filling

Steps

  • 1
    Heat oven to 350°F. Bake cookies as directed on package. Cool completely, about 15 minutes.
  • 2
    Meanwhile, make pudding as directed on box using milk; do not refrigerate.
  • 3
    Crumble enough cookies to make 2 1/2 cups/625 mL); reserve remaining cookies for another use.
  • 4
    To assemble parfaits, in bottom of each of 10 (8-oz) parfait glasses or clear plastic drinking cups, layer about 1 tablespoon raspberry pie filling, 3 tablespoons cookie crumbs, 3 tablespoons pudding, about 1/4 cup whipped topping, 2 tablespoons pie filling and 1 tablespoon cookie crumbs. Top each with dollop of remaining whipped topping.

Nutrition Information

410 Calories, 17g Total Fat, 4g Protein, 60g Total Carbs, 43g Sugars

Nutrition Facts

Serving Size: 10
Calories
410
Total Fat
17g
Saturated Fat
7g
Trans Fat
2 1/2g
Cholesterol
10mg
Sodium
310mg
13%
Total Carbs
60g
Dietary Fiber
3g
Sugars
43g
Protein
4g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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