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Yum Yum Cranberry Parfait

Yum Yum Cranberry Parfait

Jenny

A sweet way to use any leftover cranberries.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Combine leftover cranberry sauce and whipped topping in a 1 to 1 ratio. Mix well and place in freezer until partially frozen. Remove before completely frozen and serve on left over pie.
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Reviews

RENEEJANE
10
12/8/2003

WOW! What an excellent idea. It works well with non-canned cranberry leftovers, and tastes great as it's own dish rather than being merely topping. A fantastic and easy way to use cranberry relish as a dessert!!!!

Pam-3BoysMama
3
11/28/2011

This is very simple to throw together and tasty as well. I used leftover homemade cranberry compote. I was out of pie to serve this with, so I chose to break up ginger snaps and layer them with the cranberry mixture in a sundae glass.

Sarah Jo
2
1/17/2013

Oh man. This is delicious. I used "lite" whipped topping and you couldn't tell the difference.