Cake Batter Cream Pie Parfaits

Indulge in something extradelicious—like from-scratch cake batter pudding, crushed vanilla sandwich cookies and real whipped cream all stacked up into one super scrumptious parfait!

PUDDING 2 egg yolks

1 tsp. gelatin

1/3 cup granulated sugar

2 Tbs. dry yellow cake mix

Dash salt 2 1/2 cups

heavy cream

3/4 cup confectioners’ sugar

TOPPING AND LAYERS 3/4 cup heavy cream

1/2 cup con-

fectioners’ sugar

1 1/4 cups vanilla sandwich cookie crumbs, about 14 cookies

2 Tbs. sprinkles

Pudding: Measure out ingredients before starting. Place egg yolks in separate bowl; slightly beat. In medium pot, pour gelatin over 1 Tbs. cold water and let sit 2 minutes. Heat over medium-low until liquid. Quickly add granulated sugar, cake mix, salt and 1 1/4 cups cream, whisking constantly to dissolve dry ingredients in mixture. l When mixture is warm (not boiling), pour about 1/4 cup into bowl with egg yolks and whisk vigorously to temper egg yolks. Immediately pour egg yolks into pot and continue whisking over medium- low heat to prevent eggs from cooking. Whisk until pudding starts to thicken (will happen very quickly), then remove from the heat.

Immediately strain pudding through fine sieve into medium bowl. (This is optional, but will help catch any lumps that did not get blended.) Immediately cover surface of pudding with plastic wrap and poke a few holes with toothpick. Cool pudding on counter at least 1 hour before refrigerating. Refrigerate 2- 3 hours until chilled and firm. l When pudding is firm, prepare whipped cream. In chilled bowl with chilled beaters, beat cream on medium- high speed until bubbly. Gradually add confectioners’ sugar, beating on high until stiff peaks form. Fold whipped cream into pudding until smooth.

Topping and layers: Whip cream and confectioners’ sugar as described above. Parfait cups can be easily filled with mousse using large piping bag. To assemble, start with a layer of crumbs, then pipe on a layer of mousse, followed by layer of crumbs and layer of mousse. Finish each with swirl of whipped topping and sprinkles. Refrigerate until served. Servings: 6. Cals.: 781. Protein: 6 g. Fat: 55 g. (32 g. saturated). Trans fat: 3 g. Chol.: 208 mg. Carbs.: 67 g. Sodium: 196 mg. Fiber: 1 g. Sugar: 53 g. Kitchen time: 35 minutes. Total time: 5 hours.