This summer dessert is my favorite, and there are never any leftovers! I just went to pull the recipe together, and it turns out I posted this last summer, too! It’s SO easy to pull together for short notice BBQs, a quick picnic, or prepare ahead. The top photo is yesterday’s version, made for a 4th of July BBQ. I assembled them at home in clear disposable cups because I didn’t want to lose any of my jelly jars, and put them on a tiny towel above a large flat ice pack in a container with a lid, and they stayed chilled for hours.
Easy Summer Parfait
I don’t love baking because it requires so much more accuracy than cooking, but great news is this dessert doesn’t require any baking at all, so my ‘a little of this’, ‘a little of that’ works just fine for this easy summer parfait dessert! Bonus if you can’t throw anything away and you have several of the same sized (or similar) jars with lids. Me, I’m a sucker for these jelly jars, and we have more on hand than the quantity of people we know, so I can whip these up in no time!
This is so easy! Here’s your shopping list: Sponge Cake (available in the bakery section of your local market)Lemon Curd (check the jelly section)Cool Whip Vanilla pudding (prepare according to directions on box)Fresh Strawberries, Blueberries and RaspberriesMint leaves
As with most of my recipes, measuring is not required. Just adjust the quantity of the various ingredients to suit your taste.
–Chop the sponge cake in to cubes.
–Thaw Cool Whip to a temperature where you can stir in the lemon curd, to taste.
–Layer ingredients, with sponge cake at the bottom, then alternating berries and pudding.
–Mint leaves on top and, if using jars with lids, screw lid on and refrigerate.
This recipe lasts several days in the fridge with the lids on, so you can definitely make at least a day ahead. These are FANTASTIC for picnics!
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