Pineapple Parfait
Make this effortless and elegant dessert in a large glass dish or individual servings. With layers of pineapple custard, rich pineapple cream cheese filling and angel food cake, you have an indulgent, yet light dessert.
Servings
10servings
Servings
10servings
Ingredients
  • 1/4cup cornstarch
  • 3/4cup sugar
  • 2cups Dole pineapple juice
  • 4ounces reduced-fat cream cheese
  • 1 Dole can crushed pineappledrained, 8-ounce
  • 1 container fat-free frozen whipped toppingthawed, divided, 8-ounce
  • 1 commerically bought angel food cakecut into squares
Instructions
  1. In medium pot, mix cornstarch and sugar. Gradually add pineapple juice, stirring to mix. Bring to a boil over medium heat, stirring constantly, cooking until thickened, 5-7 minutes. Transfer custard to a large bowl, cover, and refrigerate until chilled.
  2. Divide custard in half; using a fork or whisk, blend half the custard with cream cheese. Stir in crushed pineapple. Fold half container of whipped topping into pineapple custard mixture; set aside.
  3. In large glass bowl, place layer of angel food cake. Next, spread with half the plain pineapple custard, and then pineapple cream cheese filling. Repeat layers starting with angel food cake. Top with remaining whipped topping.
Recipe Notes

Per Serving: Calories 286 kcal, Fat 2 g, Saturated Fat 2 g, Cholesterol 8 mg, Sodium 177 mg, Carbohydrates 59 g, Dietary Fiber 1 g, Total Sugars 42 g, Protein 4 g, Dietary Exchanges: 4 other carbohydrate