Parfaits

Yield: 1 servings

Measure Ingredient
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For glasses, use parfait sherbet, pilsner, or small iced-tea glasses.

Or for demiparfaits, use fruit-juice glasses. (Parfaits can be made ahead, and stored in freezer. Remove about 10 min. before serving.) PINEAPPLE-ORANGE PARFAIT: To 1 6-oz. can thawed frozen orange-juice concentrate, add No. 1 flat can crushed pineapple. In glasses, alternate layers of vanilla ice cream with a little sauce. FRUIT PARFAIT: In glasses, alternate layers of vanilla ice cream with crushed sweetened fruit or chocolate sauce. Garnish with whipped cream and shaved chocolate.

COCKTAIL PARFAIT: In glasses, alternate layers of vanilla ice cream with chilled canned fruit cocktail mixed with seedless grapes and grated orange rind. RED-AND-WHITE: PARFAITS: Prepare raspberry-flavored gelatin dessert as package directs. Refrigerate till firm; break up with fork. In glasses, alternate layers of gelatin with vanilla ice cream; sprinkle with cinnamon.

PINEAPPLE-MINT PARFAIT: Simmer 1 No. 2 can crushed pineapple with ¾ cup white (pulled) mints and ½ cup granulated sugar 20 min.; cool.

Tint light green if desired. In glasses, alternate layers of vanilla ice cream with sauce.

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