Blueberry Parfait Cups


(Eight, 8 oz. Parfait Cups)



  • 1 pkg. “JIFFY” Blueberry Muffin Mix
  • 1 egg
  • 1/4 cup milk


  • 1 pkg. (3.4 oz.) instant vanilla pudding mix
  • 1 cup milk
  • 1 cup sour cream
  • 1 container (8 oz.) whipped topping
  • 1-1/2 cup fresh blueberries
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Blueberry Muffin Mix


Preheat oven to 400°F. Grease an 8” square pan

Combine cake ingredients. Pour into pan. Bake 15 – 20 minutes or until lightly browned. Cool completely. For filling, combine pudding mix, milk and sour cream. Beat for 2 minutes on high. Refrigerate for 5 minutes or until set. Coarsely crumble cake. Layer half in bottom of parfait cups or 8 oz. glasses. Spoon half of pudding, whipped topping and berries over crumble. Repeat layers.

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