Peach and Raspberry Parfaits

Layer fresh fruit, billowy whipped topping and melt-in-your-mouth shortbread cookies in see-through glasses to make these quick and easy desserts.

Peach and Raspberry Parfaits
Servings: 4 Prep 5 mins


  • 2 medium-size peaches, rinsed and pitted
  • 1 container raspberries, rinsed and gently patted dry
  • 2 teaspoons sugar
  • 1/2 teaspoon vanilla extract
  • 1 dry whipped topping mix (such as Dream Whip)
  • 1/2 cup 2% milk
  • 1 container (6 ounces) vanilla yogurt
  • 8 shortbread cookies (such as Lorna Doone)
  • Mint, to garnish (optional)

Make It

1. Cut 1-1/2 peaches into 1/2-inch pieces; reserve remaining half for snacking. Set aside 4 peach pieces and 4 raspberries for garnish. In a medium-size bowl, gently stir together remaining peach pieces, remaining raspberries, sugar and vanilla. Let stand 5 minutes.

2. In a large bowl, combine whipped topping mix and milk. Beat on low speed for 1 minute, then increase speed to high and beat 4 minutes, until fluffy and stiff (makes about 2 cups). Fold 1-1/2 cups of the whipped topping into yogurt in a small bowl (reserve remaining 1/2 cup topping).

Begin layering:

3. Place about 1/4 cup fruit in the bottom of 4 glasses. Top each with 1/4 cup yogurt mixture. Crumble one cookie into each glass. Repeat layering, ending with cookies. Dollop reserved whipped topping over parfaits, about 2 tablespoons for each. Garnish with reserved fruit and mint, if desired.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 222, Fat, total (g): 5, chol. (mg): 8, sat. fat (g): 1, carb. (g): 40, fiber (g): 3, pro. (g): 4, sodium (mg): 106, Percent Daily Values are based on a 2,000 calorie diet.