This Lemon Parfait Cups Dessert features layers of sweet shortbread cookies, whipped topping, and tangy lemon pie filling. If you're looking for a quick and easy no-bake dessert parfait that's ready in under 30 minutes, look no further!
Jump to:
Why You'll Love These Parfait Cups
Sometimes, ya just don't feel like baking (the horror!). But seriously, have you ever had those dinner parties where you're busting your butt to get a killer meal together, and then you remember you have to make a killer dessert to go with the killer meal. Whoops.
But you guys, I've got you. Parfait cups to the rescue.
Think about it. Creamy. Lemon-y. With delightfully crispy bits of cookie. And you don't even have to turn on your oven! And really, who doesn't love getting their own, individual-size dessert parfait? With this lemon parfait dessert, you can wow your guests the easy way because they're:
- Quick & easy
- Bursting with lemon flavor
- No-bake parfait recipe
- Classy party dessert
- Kid-friendly
- Crowdpleaser
Ingredients for parfaits
- Shortbread Cookies- You can always make your own shortbread cookies (I like these Shortbread Cookies) but as my gal Ina says- store-bought is fine!
- Lemon Pie Filling- I find this among the canned fruit pie fillings in the baking aisle in my grocery store.
- Whipped topping- You can totally whip your own heavy cream if you prefer, but I like to thaw frozen whipped topping for convenience.
How To Make Lemon Parfait
Step 1: Add cookies
Add 5 crumbled cookies to each of the parfait cups.
Step 2: Add lemon pie filling
Then add a layer of lemon pie filling using a spatula to even it out on the sides.
Step 3: Add whipped topping and repeat the process to fill the cup
Add a layer of whipped topping, again using a spatula to even it out on the sides. Repeat this process until you reach the top of the parfaits.
Step 4: Garnish and serve
Place one whole shortbread cookie atop each cup and serve the dessert parfait right away. Or refrigerate and serve later. Enjoy!
Frequently asked questions
A dessert parfait is a layered recipe in a clear glass. It was originally made with frozen custard but I'm giving it my own twist. Some people also call this dessert a Trifle, but I always think of a Trifle as a layered dessert in a giant bowl.
These parfaits are layered beautifully and are in individual servings, so they are great for entertaining.
While a parfait can be healthy, this recipe is not healthy. It's a parfait dessert.
It can be, particularly if made with yogurt, granola, and fruit. In this case, these are dessert parfaits.
Tips for making this Dessert Parfait recipe
- Make it pretty! The key to making these look pretty is to carefully place each layer around the outside of the cup and then fill in the middle of the layer.
- Clear cups are best. You can use any clear cup you have. Just remember, ingredient amounts may vary based on the size of the cups. Mine were rather large stemless wine glasses so I wrote the recipe for four, but you can always do more or less.
- Crumble the cookies. I like to crumble the cookies into little chunks that are just a bit smaller than bite-size.
- These are best served within a few hours of making. To prevent soggy cookies, serve these right away. You can absolutely make them ahead, but your cookies will soften up (which isn't necessarily a bad thing.
- Leftovers and Storage: These will last up to 3 days in the refrigerator.
Other Lemon Desserts to Try...
Be sure to rate this recipe after you've tried it!
Lemon Parfait Dessert
Ingredients
- 64 shortbread cookies, crumbled (around 2 large packages)
- 16 ounces whipped topping
- 2 15 ounce cans lemon pie filling
Instructions
- In each cup start with 5 crumbled cookies.
- Next top with an even layer of ¼ cup lemon pie filling.
- Add an even layer of ¼ cup whipped topping.
- Top with a layer of 5 crumbled cookies.
- Next top with an even layer of ¼ cup lemon pie filling.
- Add an even layer of ¼ cup whipped topping.
- Top with a layer of 5 crumbled cookies.
- Now top with an even layer of ¼ cup lemon pie filling.
- Top with an even layer of ¼ cup whipped topping.
- Finish each cup with a whole shortbread cookie. Serve immediately or refrigerate until serving.
Notes
- Ingredient amounts may vary based on the size of your glasses.
- These are best served within a few hours of making. To prevent soggy cookies, serve these right away. You can absolutely make them ahead, but your cookies will soften up (which isn't necessarily a bad thing.
- Leftovers and Storage: These will last up to 3 days in the refrigerator.
Nancy says
Jessy Freimann says
Stephanie Aydin says
Jessy Freimann says