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Steps
1
Prepare pudding as directed on package using the 1 1/2 cups milk. Refrigerate while preparing blueberry mixture.
2
Meanwhile, in medium saucepan, combine sugar, cornstarch and nutmeg; mix well. Add water and 1 cup of the blueberries; mix well. Bring to a boil. Reduce heat to medium-low; simmer 5 minutes or until slightly thickened, stirring occasionally. Refrigerate 10 minutes or until slightly cooled.
3
Stir in remaining 1 cup blueberries. Refrigerate at least 30 minutes or until cold.
4
In 4 parfait glasses or dessert dishes, layer half each of cake cubes, pudding and blueberry mixture. Repeat layers. Top with whipped topping. Store in refrigerator.
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Blueberries, just like other fragile berries, should not be washed until you are ready to use them.
To tote these parfaits to a picnic, assembler them in disposable paper or plastic cups. Look for cups and lids at a party-supply store. Pack them in an insulated cooler.
Prepare the parfaits, cover and refrigerate them for up to 4 hours. Just before serving time, garnish the parfaits with whipped topping.
To make Blueberry Sundaes, serve the blueberry sauce over ice cream.
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