Funfetti Cookie Parfaits

135

118

By Bridget Edwards

Prep Time:

35m

Bake/Cook Time:

10m

Yield:

4-6 servings

What’s more fun than a dessert with sprinkles? These Funfetti Cookie Parfaits combine fluffy cookies, sprinkles, and a vanilla cream pudding all in one festive and happy dessert. The best part? This dessert is completely customizable. Love cookies? Use more cookie crumbles. Pudding fan? Layer in thicker layers of the vanilla cream pudding. Just don’t forget the sprinkles!

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Vanilla Cream Pudding

1 package (5.1 oz) vanilla pudding mix
3 cups cold milk
1 cup frozen whipped topping, thawed
3 tablespoons sprinkles or jimmies

Funfetti Cookies

1 1/2 cups unbleached, all-purpose flour*
1 teaspoon baking powder
1/2 cup salted butter, cut into chunks
1/2 cup Dixie Crystals Extra Fine Granulated Sugar
1 egg
1 tablespoon milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon imitation butter flavoring (optional)
2 tablespoons sprinkles or jimmies, plus more for the tops

Assembly

Sprinkles or jimmies

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Whisk pudding mix and milk for 2 minutes. Press a piece of plastic wrap on top and refrigerate.
Make cookies. Preheat oven to 350F°. Line cookie sheets with parchment paper.
Whisk flour and baking powder. Set aside. Cream butter and sugar for several minutes until light and fluffy. Beat in egg, milk, and extracts. Scrape bottom and sides of bowl as needed.
On low speed, mix in flour in two additions. Stir in 2 tablespoons sprinkles.
Portion dough with a 1 tablespoon cookie scoop onto prepared sheets. Press extra sprinkles on top. Bake for 10 minutes or until baked through. Remove to a wire cooling rack; cool completely.
Assemble parfaits. Stir 1 cup thawed whipped topping into pudding. Spoon a small amount into each glass. Top with crumbled cookies. Add another layer of pudding. Add more crumbled cookies. Top with a small dollop of pudding or more whipped topping. Scatter on sprinkles.
Serve.
May be assembled ahead and refrigerated. The cookies will soften as parfaits sit.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Bridget Edwards @Bake at 350.

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