Ingredients Jump to Instructions ↓

  1. 1/2 medium fresh pineapple, peeled and cored

  2. 1/2 cup Muscato wine or light white grape juice

  3. 1/2 cup golden raisins or raisins

  4. 1/2 cup cold fat free milk

  5. 1 envelope (1 1/3 oz.) whipped topping mix

  6. 1 package (8 oz.) reduced-fat cream cheese, softened

  7. 1 teaspoon vanilla

  8. 1 package (5 1/2 oz.) Murray Sugar Free Oatmeal cookies

  9. 1 package (5 1/2 oz.) Murray Sugar Free Chocolate Chip cookies

  10. 1 teaspoon cinnamon

  11. 2 1/3 cups chopped strawberries

  12. 10 sprigs fresh mint

Instructions Jump to Ingredients ↑

  1. Cut pineapple half into two equal portions. Chop one portion of the pineapple into small pieces. Set aside. Cut remaining pineapple portion into large chunks. Place in food processor. Cover and process until pureed. Set aside.

  2. In small saucepan heat wine over medium heat for 1 minute. Add pineapple puree. Cook over medium heat for 2 minutes more. Stir in raisins and chopped pineapple. Cook, stirring occasionally, for 2 minutes. Remove from heat. Cool.

  3. In small mixer bowl beat milk and topping mix on low speed of electric mixer until combined. Increase speed to high. Beat about 4 minutes or until stiff peaks form (tips stand straight). Add cream cheese and vanilla. Beat until combined.

  4. In large bowl break MURRAY SUGAR FREE Oatmeal Cookies and Murray Sugar Free Chocolate Chip Cookies into bite-size pieces. Stir in cinnamon. Set aside.

  5. To assemble, in 10 parfait glasses layer some of the pineapple mixture, some of the cream cheese mixture, some of the strawberries and some of the cookie mixture. Repeat layers. Top with additional pineapple mixture. Garnish with mint. Serve immediately.


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