Sharing is caring!

Jump to Recipe - Print Recipe
 

As you know, some of my blog buddies & I are doing a Sink or Swim party themed giveaway this week. We have also decided to do a virtual party of our own. Just combine all of our blog posts & you can have one fun beach party! I am contributing dessert for the party. I thought it would be fun to make a Sandy Beach type parfait. So I am sharing one of my favorite pies, layered into a parfait. The pie crust is the sand & I even cut out some stars to use as “star fish.” We gobbled these up real quick!

 

Check out what the other girls made & you will have everything you need for a beach party of your own!

 

Artsy Fartsy Mama: Printable Nautical Thank You Cards Cupcake Diaries: Cookie Oysters Not Picture Perfect: Summer Party Games

 
 

Events to Celebrate: Decorations for a Swim & Splash Party Dessert Now Dinner Later: Blueberries & Cream Pie Parfaits Homemade Toast: Sea Salt Scrub The Bucket List Girl: Tillamook Ice Cream Sandwich

 
 

Clarks Condensed: Summer Fruit Cobbler Like Mother Like Daughter: 7 Layer Dip Our Thrifty Ideas: Party Pleasing Potato Salad Rae Gun Ramblings: Mermaid Cookie Pops  

 

Don’t forget to enter the giveaway! You can win some fun kitchen gadgets & party supplies. It ends Sunday night! Just click the link below & fill out the Rafflecopter.

 

a Rafflecopter giveaway

 

 
 

Print Pin

Blueberries & Cream Pie Parfaits

Servings 6 (9oz) cup parfaits (I would recommend smaller cups though, especially if these are for a child

Ingredients

  • 1/2 cup butter flavored Crisco
  • 1/2 tsp salt
  • 1 1/2 cups all-purpose flour
  • 1/2 whisked egg
  • 2 1/2 Tbsp ICE cold water
  • 1/2 Tbsp white vinegar
  • Cinnamon Sugar
  • 10 oz frozen or fresh blueberries
  • 1/4 cup sugar
  • 3 Tbsp corn starch
  • 1/4-1/2 cup orange juice or water
  • 8 oz cream cheese
  • 1/2 cup sugar
  • 1 cup cool whip (or 1/2 cup heavy cream + 2 Tbsp powdered sugar, whipped)

Instructions

  • For the pie crust: In a bowl, combine salt & flour. Cut Crisco into flour mixture with a pastry blender or fork. Add egg, water & vinegar and work dough into a ball. Flatten, double wrap with plastic wrap & let sit in the freezer for 10 minutes.
  • Remove pie crust from freezer & roll out to about ¼" thickness on a floured surface. Cut out several stars now. Place stars & extra pie crust onto an un-greased baking sheet. Sprinkle tops with cinnamon sugar & bake at 425*F for 6-8 minutes or until golden brown. Remove from oven & cool completely.
  • Meanwhile, to make blueberry pie filling: Combine sugar & cornstarch together. Pour over blueberries in a small saucepan. Stir. Cook over medium heat, stirring constantly, until mixture bubbles, berries burst, & it becomes thick. Add enough orange juice to thin it out, but still coat the back of a spoon. Allow to cool completely.
  • For the whipped cream cheese: Place cream cheese & sugar into the bowl of a stand mixer with the whisk attachment. Whisk until sugar dissolves. Add Cool Whip & whisk on high until the whisk leaves ripples in the cream cheese mixture. Keep cold until ready to assemble.
  • To assemble: Break up the pie crust, except the stars, to make crumbs. In small, clear, plastic cups, layer alternately with crumbs, cream cheese, & blueberry filling; starting & ending with crumbs. Place stars on the very top layer for decoration. Enjoy!

Notes

© DESSERT NOW DINNER LATER All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.