Vanilla Cupcakes, Blueberry and Whipped Topping Jar Parfaits

Blogger Angie McGowan of Eclectic Recipes shows how this recipe is a fun way to take single-serve cakes anywhere. These jar parfaits are perfect for a picnic or day at the beach. Just be sure to keep them in the cooler until ready to serve.

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Prep Time 30 min
Total Time 1 hr 50 min
Servings 24

Ingredients

1: box Betty Crocker® SuperMoist® natural vanilla or French vanilla cake mix

: 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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Directions

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.

EXPERT TIPS

Expert Tips

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

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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