Cookies And Fruit Parfaits Recipes

Steps:

• Alternate layers of fruit and yogurt in 2 goblets or parfait glasses, beginning and ending with fruit.
• Top with almonds.

Steps:

• Preheat oven to 350 degrees. Make the cookies: In a food processor, pulse togetherflour, confectioners' sugar, and butter until large clumps form. With the motor running, pour in pineapple juice and then vanilla; process until dough just comes together (about 30 seconds).
• Transfer dough to a floured surface; roll out to a 12-inch round. With a 2-inch biscuit cutter, cut out rounds. Gather scraps; roll and cut out more rounds (to make about 20).
• Place rounds on a baking sheet; sprinkle with granulated sugar. Bake until golden brown on the bottom, 15 to 20 minutes. Cool cookies on baking sheet.
• Meanwhile, make the filling: In a 2-quart microwave-safe dish, arrange fruit in layers, sprinkling each layer with sugar; do not stir. Cover; microwave on high until nectarines are soft and juice has collected in the bottom, about 5 minutes. Uncover carefully; let cool.
• To assemble, place a cookie in the bottom of each of six small serving dishes. Dividing evenly, spoon filling into dish. Top with another cookie, and garnish with mint, if desired.

Steps:

• Layer 1/3 cup vanilla yogurt into the bottom each of 4 tall glasses. Combine defrosted strawberries and juice with fresh berries. Alternate layers of fruit and granola with yogurt until glasses are filled to the top. Serve parfaits immediately to keep granola crunchy.

Steps:

• Crumble 1 of the cookies into each of 4 beverage glasses or parfait dishes.
• Top each with layers of 1/4 cup fruit and 1 Tbsp. whipped topping; repeat layers.
• Crush 1 of the remaining cookies over each dessert. Serve immediately or cover and refrigerate up to 4 hours.

Steps:

• In a small bowl, combine yogurt and whipped topping; set aside 4 teaspoons for topping. Spoon half of the remaining yogurt mixture into four parfait glasses; layer with half of the banana, sliced strawberries, pineapple and blueberries. Repeat layers. , Top each parfait with reserved yogurt mixture and a whole strawberry. Chill until serving.

Steps:

• Layer half each of the ingredients in 4 (8-oz.) glasses.
• Repeat layers.
• Refrigerate 15 min.

Steps:

• Divide strawberries (or cantaloupe) between 6 tall dessert glasses.
• Stir boiling water into dry jello in medium bowl at least 2 minutes til completely dissolved.
• Add cold water and ice cubes, strring until ice is completely melted.
• Remove 3/4 cup jello and pour evenly over berries.
• Refrigerate 20 minutes or until jello is set but not firm.
• Add 1 cup cool whip to remaining jello.
• Stir with gently wire whisk til well blended.
• Spoon evenly over jello.
• Refrigerate 1 hour or until firm.
• Top each parfait with 1 TBS cool whip just before serving.
• Store leftovers in the refrigerator.

Steps:

• In a medium bowl, stir whipped topping, sour cream, sugar and vanilla until well blended.In a small bowl, dip banana slices in lemon juice.To assemble, use six parfait or wine glasses. For each, layer in order, 1 tablespoon of the cookie crumbs, about 3 tablespoons of the whipped topping mixture, another 2 tablespoons of the cookie crumbs, 1/4 cup of the peaches or fruit, 3 tablespoons of the whipped topping mixture, about 2 tablespoons of the granola, a few slices of banana and top with a cherry.Serve immediately or store in the refrigerator up to 24 hours.