Friday, July 26, 2013

Blueberry Lemon Parfaits

-15 lemon cookies, coarsely crushed (about 2 cups)
-1 (21-ounce) can blueberry pie filling
-1 (8-ounce) container frozen whipped topping, thawed
-1 (14-ounce) can sweetened condensed milk
-1 (6-ounce) can frozen lemonade concentrate, thawed
-Fresh blueberries, about 2 cups for garnish

1.  Sprinkle 1 tablespoon crushed cookies into each of 8 (8-ounce) parfait glasses. Spoon 1 1/2 tablespoons pie filling over cookies in each glass. Sprinkle with fresh blueberries.
2.  Spoon whipped topping into a bowl; fold in condensed milk and lemonade concentrate. 3.  Spoon 2 tablespoons whipped topping mixture over pie filling in each glass. Repeat layers once.
4.  Top evenly with remaining crushed cookies and more fresh blueberries.
5.  Cover and chill 4 hours.

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