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Garden Parfaits

 

 

 

Ingredients

  • 2 cups of orange colored candy melts, found at any craft or baking store

  • 24 washed and dried strawberries

  • 1.7 ounce package of instant pudding, flavor of your choice

  • 8 ounces of Challenge Original Cream Cheese, room temperature

  • 1 ½ cups of milk1 stick of Challenge butter

  • 1 cup of brown sugar

  • 1 cup of chopped pecans

  • 1 premade pound cake or homemade prebaked cake, flavor of your choice

 

Directions

  1. Place candy melts in a microwave safe bowl. Microwave at 30 minutes intervals, stirring often until melted.

  2. Dip strawberries in candy all the way up to the leaves so your strawberries will look like carrots.

  3. Place dipped strawberries on a piece of parchment or waxed paper to dry. If your “carrots” puddle while drying, trim off excess with kitchen shears to create the perfect carrot.

  4. To create filling combine pudding, cream cheese and milk in a large mixing bowl. Beat with a mixer until smooth and creamy. Spoon pudding mixture into a large zipper bag and seal. Cut corner tip off of bag, reserve until needed.

  5. To make your buttery pecan topping, place butter, brown sugar and pecans in a skillet over medium high heat. Heat until mixture begins to bubble, continue cooking for 3 minutes.

  6. Spread mixture onto a piece of parchment paper. Let cool, then crumble into small pieces to resemble garden rocks.

  7. To assemble parfaits, begin by cutting cake into cubes. Press about 1/3 cup into the bottom of a parfait cup or small glass bowl.

  8. Squeeze a layer of pudding filling over cake. Next press in another 1/3 cup off cake. Place three candy covered carrots on top, slightly pushing them into the cake to look like they are growing in your garden.

  9. Next fill around carrots with buttery pecan topping to create rocks in your garden. Refrigerate until ready to serve, best served the day you make them!

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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