Fruit Fluff Parfait

By Priya Poehner


Priya served this at a recent coffee hour, and it was a big hit--the bowl was nearly licked clean! She found it  here via Pinterest, so thank you to the original poster. It is light and delicious, and could not be easier.

I know this one is going in my file for the holidays--simple and tasty!


Ingredients:

• 2- 6 oz. raspberry yogurts (or your favorite flavor)
• 1- package vanilla instant pudding mix (3.4 oz. powder)
• 16 oz. whipped topping (Cool Whip)
• about 16 oz. your favorite fruits (Priya used frozen mixed berries, which gave it a delicious, frosty flavor)

Mix yogurt and vanilla pudding powder well, then fold in the whipped topping. You can either fold the fruit in or serve it over the top of the fluff, or in layers in a trifle dish if you want to get really fancy. ;-)

Cinnamon Rolls

by Jean Ross
(this is a variation of Caramel Monkey Bread.)

2 loaves frozen bread dough
1/2 cup margarine
1 cup brown sugar
1 large or 2 small boxes vanilla pudding (not instant)
2 tablespoons milk
Cinnamon to taste

Thaw bread, but not raise (approximately 8 to 9 hours in refrigerator).
Break 1 loaf in chunks in bottom of 13x9 inch cake pan (ungreased).
Melt butter; mix in brown sugar, pudding mix, milk and cinnamon.
Pour over dough. Break second loaf into chunks over top; let rise 2 1/2 to 3 hours.
Bake 25 to 30 minutes at 350.  Let cook 10 minutes and flip out onto a tray.