Vanilla Cupcakes, Blueberry and Whipped Topping Jar Parfaits

Name: Vanilla Cupcakes, Blueberry and Whipped Topping Jar Parfaits
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 24
Cuisine: American
Ingredients: 595 grams can blueberry pie filling; 227 grams package cream cheese, softened; 227 grams 24 jelly jars with lids; 1 box Betty natural vanilla or French vanilla cake mix; 227 grams container frozen whipped topping, thawed

Vanilla Cupcakes, Blueberry and Whipped Topping Jar Parfaits might be just the American recipe you are searching for. This recipe serves 24. One portion of this dish contains roughly 2g of protein, 5g of fat, and a total of 205 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. If you have blueberry pie filling, cream cheese, jelly jars, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

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.

Ingredients you will need

Cake Mix

Cupcakes

Equipment you will use

Wire Rack

Muffin Liners

Oven

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.

Ingredients you will need

Whipped Topping

Cream Cheese

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Whipped Topping

Pie Filling

Cupcakes