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Vanilla Cupcakes, Blueberry and Whipped Topping Jar Parfaits
Vanilla Cupcakes, Blueberry and Whipped Topping Jar Parfaits
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Prep Time:
30 minutes
Total Time:
1 hour 50 minutes
Portable jar parfaits made deliciously simple with Betty Crocker™ cake mix and blueberry pie filling.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Vanilla Cake Mix or 1 box Betty Crocker™ Delights Super Moist™ French Vanilla Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 package (8 oz) cream cheese, softened
  • 1 container (8 oz) frozen whipped topping, thawed
  • 1 can (21 oz) blueberry pie filling
  • 24 (8-oz) jelly jars with lids
Instructions:
  • Preheat your oven to 350°F. Line 24 regular-size muffin cups with paper baking cups. Prepare and bake the cake mix following the instructions on the box to make 24 cupcakes. Let the cupcakes cool in the pans for 10 minutes, then transfer them to a cooling rack. Allow them to cool completely for about 30 minutes before serving.
  • In a large bowl, use an electric mixer to blend the cream cheese and whipped topping together on low speed for about 1 minute, and then switch to high speed for another 2 minutes until smooth and creamy.
  • Slice each cupcake in half horizontally. Layer the bottom half of the cupcake in a jar. Add 1 tablespoon of whipped topping mixture, then 1 tablespoon of pie filling. Repeat the layers starting with the top half of the cupcake. Seal the jars with lids and refrigerate until serving.

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