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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Bake-Off® Contest 42, 2006

Robin Wilson

Altamonte Springs, Florida

ingredients 8
Prep Time 15 min
Total Time 1 hr 50 min

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

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Directions

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.