By VickyJ on February 04, 2008
Photo by gailanng
Photo by gailanng
"This is a tropical twist on a recipe I found in a magazine. I used one 11 oz can of mandarin oranges, but you can adjust how much you use to your own tastes. You can also use Vanilla instant pudding, and 1 - 2 tsp of coconut extract. You can easily double the recipe if your dessert glasses are taller."
Serving Size: 1 (236 g)
Servings Per Recipe: 4
"May I ask, can I be the new Parfait Zaar Czar? Made for PAC Spring 2010."
"These were quite good! I used vanilla sugar-free pudding and added the coconut extract, as suggested. The combo of flavors was very refreshing and made for a perfect no-guilt dessert for me and DH. I love the versatility of this as well, since you can mix and match fruits and/or pudding flavors. Thanks Vicky!"
"How can something so incrediby simple taste so amazing??? This is a fantastic recipe - everybody thoroughly enjoyed this guilt-free treat! The flavours go perfectly together. I did the vanilla pudding & coconut extract method because I couldn't find coconut pudding. My guests were dreaming up new concoctions for me to try using different fruit & pudding flavours - lol!"
"I wish to give this 10 stars, but Zaar just won't let me...:-( This is sooooo easy and sooooo good! Gave 2 to my elderly neighbors and they called me on the phone(rare) to rave about the parfaits. I'm Queen of the Neighborhood!!! because of you, Vicky. Thank you for an amazingly beautiful and delicious dessert."
"I made one of these today, but I added a cut up banana on top of the mandarin slices. I used an organic pudding that I had to cook and added a tbsp. of vanilla to it. I assembled the parfait with the pudding on the bottom, then the mandarin slices, then the banana, then the whipped topping, then the coconut and a sprinkle of pecans on top. Yum, it was good, both my DH and I gobbled this up. The possibilities are endless and next I'm going to do a chocolate parfait. Thanks for this great recipe."