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Carrot Cake Parfaits

Posted By Kristan On April 3, 2012 @ 8:39 pm In Cake,Easter,In a Jar | 41 Comments

 

Carrot Cake Parfaits


INGREDIENTS

  • 12 1/2 pint canning jars
  • Carrot Cake, baked and cooled (I used Duncan Hines Decadent Carrot Cake Mix, baked in two 9 inch round pans)
  • Mousse:
  • 8 oz block cream cheese, softened
  • 1/3 cup orange juice
  • 1/2 cup powdered sugar
  • 8 oz tub Cool Whip
  • Frosting:
  • 8 oz block cream cheese, softened
  • 1 stick (1/2 cup) butter, softened
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
  • Chopped pecans and maraschino cherries, for garnish

INSTRUCTIONS

1.  Prepare Mousse:  In the bowl of a mixer, whip cream cheese with the whip attachment until smooth.  Add orange juice and whip until combined.  Running the mixer on low, add powdered sugar.  Once powdered sugar is mixed in, increase speed to medium high and beat until smooth.  Fold in Cool Whip until completely mixed in.  Refrigerate until you’re ready to use.

2.  Prepare Frosting:  In the bowl of a mixer, beat cream cheese and butter until combined.  Add vanilla and powdered sugar and beat on low until just combined.  Increase speed to medium high and beat for about a minute, until frosting is smooth, light, and fluffy.

3.  Cut cake into circles that fill fit in the jars.  You can either use a round biscuit or cookie cutter, or the mouth of one of the jars you will be using.

4.  Pipe or spoon a layer of mousse in the bottom of each jar.  Carefully press a cake circle on top, and finish by piping or spooning frosting on top of that.  Add a cherry and sprinkle with chopped pecans.

5.  Place a lid on each jar and chill until ready to serve.

 


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