Vanilla Cupcakes Blueberry And Whipped Topping Jar Parfaits Recipe

Ingredients

1

                        box (15.25 oz) Betty Crocker™ Super Moist™ Vanilla Cake Mix or 1 box (15.25 oz) Betty Crocker™ Delights Super Moist™ French Vanilla Cake Mix

Water, vegetable oil and eggs called for on cake mix box

1

package (8 oz) cream cheese, softened

1

container (8 oz) frozen whipped topping, thawed

1

can (21 oz) blueberry pie filling

24

(8-oz) jelly jars with lids

Preparation

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

In large bowl, beat cream cheese and whipped topping with electric mixer on low speed just until combined, about 1 minute, then on high speed about 2 minutes or until creamy.

Cut each cupcake horizontally in half. For each parfait, place bottom half of cupcake in jar. Spoon 1 tablespoon whipped topping mixture over cupcake, then 1 tablespoon pie filling over whipped topping mixture; repeat layering, beginning with top half of cupcake. Cover jars with lids and refrigerate until ready to serve.

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