These jar parfaits are a take-anywhere treat, made easy with Betty Crocker SuperMoist cake mix and blueberry pie filling.
box Betty Crocker™ SuperMoist™ natural vanilla or French vanilla cake mix
Water, vegetable oil and eggs called for on cake mix box
package (8 oz) cream cheese, softened
container (8 oz) frozen whipped topping, thawed
can (21 oz) blueberry pie filling
(8-oz) jelly jars with lids
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.
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.
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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.