Lemon Blueberry Parfaits

Ingredients

    Cake:

    5 lb (full box) Krusteaz Professional® Yellow Cake Mix 732-0180

    Cream Filling:

    7 lb (12 cups) prepared lemon pudding

    32 oz (12 1/4 cups) whipped cream

    4 1/2 lb (13 cups) blueberries, fresh or frozen

 

Yield

48, 7 oz servings

Method

    1. Place water in mixer bowl. Add Krusteaz Professional Yellow Cake Mix. Using a paddle, mix on medium speed 3 minutes.

    2. Scrape bowl and paddle thoroughly. Continue mixing on low speed 2 minutes.

    3. Pour batter in greased or paper-lined full sheet pan.

    4. For convection oven, bake at 300⁰F 20-25 minutes; for standard oven, bake at 350⁰F 25-30 minutes. Cool completely.

    5. Cut cake into 1-inch cubes. Set aside.

    6. For cream filling, place lemon pudding in large bowl. Fold in whipped cream.

    7. For each serving, layer parfait glasses with 2/3 cup cake cubes, 3-4 Tbsp pudding mixture and 2 Tbsp blueberries; repeat layers.

    8. Chill thoroughly before serving.

 

WHEAT