Water, vegetable oil and eggs called for on cake mix box
1
package (8 oz) cream cheese, softened
1
container (8 oz) frozen whipped topping, thawed
1
can (21 oz) blueberry pie filling
24
(8-oz) jelly jars with lids
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Steps
1
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
2
In large bowl, beat cream cheese and whipped topping with electric mixer on low speed just until combined, about 1 minute, then on high speed about 2 minutes or until creamy.
3
Cut each cupcake horizontally in half. For each parfait, place bottom half of cupcake in jar. Spoon 1 tablespoon whipped topping mixture over cupcake, then 1 tablespoon pie filling over whipped topping mixture; repeat layering, beginning with top half of cupcake. Cover jars with lids and refrigerate until ready to serve.
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To soften cream cheese in the microwave, unwrap and place in a microwavable bowl. Microwave uncovered on High, a few seconds at a time, until softened.
To save calories, you can substitute reduced-fat frozen whipped topping and 1/3-less-fat cream cheese (Neufchâtel) for the whipped topping and cream cheese.
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Nutrition Facts are not available for this recipe
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