 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
I work for a marketing company and sometimes we supply other companies with advertising for their product by creating take one recipes/ads. This a recipe that is being put in the stores for the holiday season. It looked SO good that I had to post it here. You don't have to use the name brands listed and I am sure it would still come out delish! Cook time is the refrigeration time. Ingredients:
1 mrs smiths custard pumpkin pie, baked and cooled |
1 (8 ounce) container cool whip |
1 (3 1/2 ounce) package vanilla pudding mix or 1 (3 1/2 ounce) package vegetarian pudding mix |
3 1/2 cups cold milk |
1/2 cup caramel sauce, warmed |
1 cup fresh raspberry |
4 slices poundcake, thick, cut into 1 inch cubes |
Directions:
1. Break up the pie into a bowl.
2. Combine pudding mix and milk in another bowl and beat with a wire whisk for 1 minute.
3. To build the parfaits, add a layer of pumpkin pie to the bottom of a large clear glass goblet.
4. Next add a layer of Cool Whip followed by a few pound cake cubes, a heaping spoonful of the pudding and a tablespoon of raspberries.
5. Repeat until goblet is full.
6. Store in the refrigerator until ready to serve.
7. Just before serving add a large dollop of Cool Whip and a drizzle of the caramel.
|
|