End of the Rainbow Cookie Parfaits

Sharon Whitley

By
@aggiemom20002000

Takes just a little time to do this, but it's not terribly long and the results are worth it. I made cupcakes one day and completed the parfaits the next day when ready to serve. And, there are shortcuts to the whipping cream by using spray can.


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Rating:

Comments:

Serves:

12

Prep:

30 Min

Method:

No-Cook or Other

Ingredients

1 pkg
(16.5 oz roll) refrigerated sugar cookie dough
2
eggs
red, orange, yellow, green and blue gel food colors
1 pt
whipping cream
3 Tbsp
sugar
1 tsp
vanilla

Directions Step-By-Step

1
Heat oven to 350. spray 10 regular-size muffin cups with cooking spray. Let cookie dough stand at room temperature 10 minutes to soften.
2
In large bowl, break up cookie dough; add eggs. Beat with electric mixer on medium speed until smooth and well combined. Divide dough evenly into 5 small bowls. Color dough with food coloring so that you have one bowl of each color.
3
Scoop dough into muffin pans, making 2 cupcakes of each of the 5 colors, for a total of 10 cupcakes. Bake 15-18 minutes or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes. Remove from pan to cooling rack to cool completely, about 30 minutes.
4
Meanwhile, in medium bowl, beat whipping cream, sugar and vanilla with electric mixer on medium high speed until stiff peaks form.

Crumble each of the cupcakes, keeping the colors separate. Sprinkle red caked crumbles into each of 12 glass parfait cups, glasses or small jars. Pipe whipped cream on top of each Repeat process with orange, yellow, green and blue cake crumbles, finishing with the blue cake crumbles. Serve immediately, or refrigerate until ready to serve.

About this Recipe

Course/Dish: Cookies, Other Desserts
Main Ingredient: Dairy
Regional Style: American
Other Tag: For Kids