Funfetti Cookie Parfaits
Parfait is a dessert we don’t eat nearly enough. It’s just fun to say – parfait! I have very vivid memories of ordering frozen yogurt parfaits at TCBY in the 1980s. I know the idea was to layer the froyo with fruit and nuts. My parfaits were strictly combinations of chocolate yogurt and hot fudge. This is what they call being “on brand.”
*this recipe was created for and sponsored by Imperial Sugar
What is a parfait?
Parfait in French means “perfect.” The dessert parfait originally was layers of fruit and syrup with ice cream, but today, you might see pudding, cream, or the aforementioned, frozen yogurt.
Today, we’re making Funfetti COOKIE Parfaits! You’ll make fluffy, buttery little sprinkle cookies (side note: these are so good on their own!) and layer them with vanilla cream pudding.
Love cookies? Crumble in more cookies! Love pudding? Dollop in thick layers of the vanilla cream pudding! Totally customizable. Just don’t forget the sprinkles! Psst…these are actually jimmies. If you want the low-down on all things sprinkles, check out this post I wrote for The Pioneer Woman about sprinkles and decorative sugars.
These parfaits are pretty for an Easter table, Mother’s Day, or a fun interactive dessert for the kiddos! Who doesn’t love to crumble cookies?
- In a bowl, combine the flour, sugar and salt. To book.
- In another bowl, combine the eggs and half the milk. Add the dry ingredients and whisk until the dough is smooth and smooth. Stir in the rest of the milk.
- In an 8-inch (20-cm) non-stick skillet lightly brushed with butter, cook 8 thin pancakes, one at a time, using about 60 mL (¼ cup) of the mixture for each pancake. Brown on both sides. Reserve the pancakes on a plate.
- Place the grill at the center of the oven. Preheat the oven to 180 ° C (350 ° F). Line a baking sheet with parchment paper.
- In a skillet over medium heat, soften the onion in the butter. Add the spinach. Continue cooking for about 2 minutes or until wilted. Salt and pepper. Transfer to a bowl. Add the cheese and sour cream. Mix well.
- Divide the filling over half of each pancake and fold them into 4. Place on the baking sheet. Bake for 8 to 10 minutes or until cheese is melted.
- Serve the crespelle hot with the endive and apple salad.