Red Velvet Parfaits Recipes

Steps:

• In each of 4 tall parfait glasses, place 1/2 container red velvet yogurt; top with 1/2 container vanilla yogurt. Spoon 1 teaspoon jam over vanilla yogurt in each. Repeat with remaining yogurts. Top each with 1 tablespoon crushed cookies.
• Serve immediately, or refrigerate before serving.

Steps:

• Prepare the red velvet cake according to package instructions, substituting melted butter for the oil. Pour into a 9-by-13-inch cake pan or baking dish and bake according to the package instructions. Let cool completely, then cut into bite-sized chunks (reserve crumbs).
• Gently fold together the whipped topping with the frosting in a bowl. Spoon a dollop into a parfait glass, then sprinkle with candied pecans and walnuts. Top with a few pieces of the cake. Continue layering the frosting mixture, nuts and cake, finishing with a garnish of cake crumbs (tear up additional cake cubes if necessary). Repeat with remaining parfait glasses and serve immediately.

Steps:

• Mix together red velvet cake mix and cook according to package directions. Cool completely to room temperature (1-2 hours) and cut into ½ -inch (1.2 cm) cubes. Set aside.
• While the cake is baking, mix together cheesecake pie filling. Pour mix into a bowl and refrigerate for 1 hour or until it sets.
• Slice 3 or 4 whole strawberries and set aside. Cut the remaining strawberries into quarters and set aside as well.
• To assemble: fill the bottom inch of serving cups with red velvet cubes. Pipe or spoon another inch or so of cheesecake filling. Top with about 1 inch (2.5 cm) of cubed strawberries.
• Repeat the layers again and top with 1 or 2 strawberry slices and chocolate hearts. Serve.
• Enjoy!