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Categories:Viewed: 53 - Published at: a year ago
Ingredients
- 2-1/4 qt. canned crushed pineapple, well drained
- 3 cups orange marmalade
- - PHILADELPHIA Original Cream Cheese, softened
- 4-1/2 cups canned cream of coconut
- 5-1/4 qt. prepared whipped topping, divided
- 2 qt. vanilla wafers, chopped, divided
Method
- Combine pineapple and marmalade; set aside.
- Place cream cheese and cream of coconut in 12-qt.
- bowl of mixer fitted with paddle attachment.
- Beat 1 to 2 min.
- or until light and fluffy.
- Gradually add 4-1/2 qt.
- of the whipped topping (or 3 cups of the whipped topping for trial recipe), beating on low speed after each addition until well blended.
- Layer 2 Tbsp.
- each of the chopped wafers and pineapple mixture in each of 24 parfait glasses (or in each of 4 parfait glasses for trial recipe).
- Top each with 1/2 cup of the cream cheese mixture.
- Repeat all layers.
- Top each with 2 Tbsp.
- each of the remaining chopped wafers and remaining pineapple mixture.
- Refrigerate until ready to serve.
- Top each parfait with 2 Tbsp.
- of the remaining whipped topping and 1 Tbsp.
- of the remaining chopped wafers just before serving.
