Prep Time 45m
Cook Time 35m
Ready Time 105m
Yield 10 parfaits

  • Crisco® Original No-Stick Cooking Spray
  • 1 package Pillsbury™ Moist Supreme® Pink Lemonade Flavored Premium Cake Mix
  • 1 cup water
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 3 large eggs
  • 12 ounces cream cheese, softened
  • 1 (16 oz.) container Pillsbury™ Creamy Supreme® Pink Lemonade Flavored Frosting
  • 1 teaspoon lemon juice
  • 2 cups whipped topping
  • 1 pint blueberries
  • 2 (6 oz.) containers raspberries
  • 10 flexible straws cut to desired length
Preparation Directions
  • Step 1For Cake: HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray.
  • Step 2Combine cake mix, water, oil and eggs in large mixing bowl using an electric mixer on medium speed for 2 minutes. Pour batter into pan. Bake 34 to 38 minutes or until toothpick inserted in the center comes out clean. Cool cake completely.
  • Step 3For Mousse Filling: BEAT softened cream cheese in large bowl with electric mixer on medium until soft. Blend in frosting and lemon juice. Fold in whipped topping.
  • Step 4Trim edges from cake. Cut cake into 1-inch cubes. Place filling in decorator bag or reseable plastic bag. Cut off corner of plastic bag. Combine berries in a medium bowl. Layer in each of ten 8-ounce parfait glasses: 1/2 cup mixed berries, 9 cake cubes and 1/2 cup mousse filling. Begin layering with 1/4 of the berries, 3 cake cubes and 1/3 of the filling. Repeat 2 more times ending with berries. Garnish with straw, if desired. Chill until ready to serve.
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