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Bake-Off® Contest 42, 2006
Altamonte Springs, Florida

Fudgy-Peanut Butter Banana Parfaits

Layer up a rich and spectacular dessert for two that starts with refrigerated cookies from Pillsbury®.

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  • prep time 15 min
  • total time 1 hr 50 min
  • ingredients 8
  • servings 2
 

Ingredients

4
Pillsbury® Ready to Bake!™ Big Deluxe Classics® refrigerated peanut butter cup cookies (from 18-oz package)
1/4
cup whipped cream cheese (from 8-oz container)
3
tablespoons powdered sugar
2
tablespoons creamy peanut butter
1
container (6 oz) Yoplait® Thick & Creamy banana yogurt
1/2
cup frozen (thawed) whipped topping
1
bar (2.1 oz) chocolate-covered crispy peanut-buttery candy, unwrapped, finely crushed*
1/4
cup hot fudge topping

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Place cookie dough rounds 2 inches apart on ungreased cookie sheet. Bake 14 to 18 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheet. Cool completely, about 15 minutes.
  • 2 Meanwhile, in medium bowl, beat cream cheese, powdered sugar, peanut butter and yogurt with electric mixer on low speed until blended. Fold in whipped topping and crushed candy with rubber spatula.
  • 3 In small microwavable bowl, microwave fudge topping on High 25 to 30 seconds or until melted and drizzling consistency. Crumble 1 cookie into each of 2 (12- to 14-oz) parfait glasses.** Top each with about 1/3 cup yogurt mixture; drizzle each with 1 tablespoon fudge topping. Repeat layers. Refrigerate at least 1 hour but no longer than 4 hours before serving.
  • 1 Heat oven to 350°F. Place cookie dough rounds 2 inches apart on ungreased cookie sheet. Bake 14 to 18 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheet. Cool completely, about 15 minutes.
  • 2 Meanwhile, in medium bowl, beat cream cheese, powdered sugar, peanut butter and yogurt with electric mixer on low speed until blended. Fold in whipped topping and crushed candy with rubber spatula.
  • 3 In small microwavable bowl, microwave fudge topping on High 25 to 30 seconds or until melted and drizzling consistency. Crumble 1 cookie into each of 2 (12- to 14-oz) parfait glasses.** Top each with about 1/3 cup yogurt mixture; drizzle each with 1 tablespoon fudge topping. Repeat layers. Refrigerate at least 1 hour but no longer than 4 hours before serving.

EXPERT TIPS

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Expert Tips

*To easily crush candy bar, unwrap, break into pieces and place in mini food processor; process with on-and-off motions until crushed. Or place unwrapped candy bar in small resealable plastic bag; use rolling pin to crush bar.

**Any 12- to 14-ounce tall parfait, dessert or wine glasses can be used.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
1030
(
Calories from Fat
450),
% Daily Value
Total Fat
50g
50%
(Saturated Fat
21g,
21%
Trans Fat
3 1/2g
3 1/2%
),
Cholesterol
40mg
40%;
Sodium
740mg
740%;
Total Carbohydrate
124g
124%
(Dietary Fiber
4g
4%
  Sugars
92g
92%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
20%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 6 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choices:
8
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.