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Vanilla Cupcakes, Blueberry and Whipped Topping Jar Parfaits

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  • Prep 30 min
  • Total 1 hr 50 min
  • Servings 24
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These jar parfaits are a take-anywhere treat, made easy with Betty Crocker™ Super Moist™ cake mix and blueberry pie filling.
By Angie McGowan
Updated May 24, 2022
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  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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 Facts are not available for this recipe
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