It has been extremely cold here in Minnesota this past week which makes it hard to go outside at all. (It is currently -17 degrees, without the windchill on this sunny Monday morning.) So it is more important than ever to find fun ways to pass the time indoors. Having fun in the kitchen is a great indoor activity and we have taken full advantage. My three year old had so much fun making (and eating) these delicious Cherry Brownie Parfaits with me. These are a great option for Valentine’s Day dessert and perfect for our Mini Chef Monday series.
We decided to add a delicious white chocolate pudding layer to our parfaits, which was a great opportunity for Wesley to whisk the ingredients.
I discovered this awesome Wilton Brownie Duo Heart Cutter at my local T.J. Maxx which is perfect for cutting out sweet treats like brownies or cereal bars with minimal waste. I wasn’t sure how Wesley would do cutting them out but he did awesome! He pushed the cutter down while I gently removed them. It was a great system.
Exactly how many parfaits you can make out of this recipe will really depend upon your personal preference and size of your parfait glasses. I used a 9 oz. glass which is on the larger side. This could easily be dessert for two! If cherries aren’t your thing, try strawberry or raspberry pie filling instead.
- 1 box Fudge Brownie Mix, prepared
- 1 can (21 oz) cherry pie filling
- 1 box (3.4 oz) white chocolate JELLO pudding mix
- 1 cup milk
- 1 tub (8oz) COOL WHIP whipped topping, divided
- mini chocolate chips
- Prepare brownies according to package directions. Cool completely.
- Using heart shaped cutter, cut brownies into hearts.
- Cut any leftover edge pieces into bit sized pieces.
- Whisk pudding mix and milk until well combined.
- Add in 1 cup whipped topping and stir until combined.
- Using parfait glasses, layer ¼ cup pie filling, pudding mixture, additional brownie pieces and whipped topping.
- Garnish will brownie heart and mini chocolate chips.
If you use a 9×13 inch pan, you will definitely will have leftover brownies. Alternatively, you could use a trifle bowl and layer these ingredients, although you may need to double the pudding mixture, depending upon the trifle’s size.
I am hosting Mini Chef Mondays along with 11 fabulous bloggers!
Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.
- No Bake Oreo Cheesecake // Courtney’s Sweets
- Creamy White Chicken Chili // Momma Lew
- Baked Taco Casserole // We’re Parents
- Berry Sorbet // Frugal Novice
- Healthy Football Appetizer Seahawks Fruit Salad // Eating Richly
- Heart Shaped Eggs with Bacon Hearts // Giggles, Gobbles and Gulps
- I Love You Cupcake Fondue // Step Stool Chef
- Chocolate Dutch Baby // Vegging at the Shore
- Meatball Sub Cups // Mom’s Messy Miracles
- Best Cookbooks for Children // O’Boy! Organic
- Apple Sandwiches and Preschoolers Cook Cookbook Giveaway // Can’t Google Everything