Raspberry-Cookie Parfaits

Prep Time:25 Mins | Total Time:50 Mins | Makes:10
  

  


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


  • Heat oven to 350°F. Bake cookies as directed on package. Cool completely, about 15 minutes

  • Meanwhile, make pudding as directed on box using milk; do not refrigerate.

  • Crumble enough cookies to make 2 1/2 cups/625 mL); reserve remaining cookies for another use.

  • 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.

Raspberry-Cookie Parfaits




Tip


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1 Serving: Calories 410; ( Calories from Fat 150 ); Total Fat 17g ( Saturated Fat 7g , Trans Fat 2 1/2g ) ; Cholesterol 10mg; Sodium 310mg; Total Carbohydrate 60g ( Dietary Fiber 3g , Sugars 43g ); Protein 4g  Percent Daily Value* : Vitamin A 2%; Vitamin C 4%; Calcium 8%; Iron 8%

*Percent Daily Values are based on a 2,000 calorie diet.

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