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Nutrition Facts
Serving Size 320 g
(Approx. 8 Servings)
Amount Per Serving
Calories 570 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 130 mg 5%
Total Carbohydrate 99 g 33%
Dietary Fiber 0 g 0%
Sugars 80 g
Protein 6 g
Vitamin A 2% Iron 0%
Vitamin C 4% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Candy Corn Parfaits

Prep Time
3 hours
Cook Time
Total Time
3 hours
8  People


Recipe makes 8 Servings

4 cup(s) H-E-B Creamy Creations Homemade Vanilla
8 (1 cup size) glasses
4 cup(s) H-E-B Creamy Creations Orange Sherbet
4 cup(s) H-E-B Creamy Creations Pineapple Sherbet
1 H-E-B Yellow Food Coloring
6 Oz Mr. Sprinkles Rainbow Sprinkles
2 Tbsp Hill Country Fare Whipped Topping
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Soften the vanilla ice cream at room temperature for 5-10 minutes.
Place in bowl, beat with electric mixer 30 seconds or until smooth.
Pour beaten ice cream into large zipper bag, seal and cut a 1/2-inch corner tip. Evenly pipe 1/4 cup vanilla ice cream in each glass. Lightly tap on the counter to remove bubbles and smooth layer.
Place cups in freezer 30 minutes or until ice cream is frozen.
Repeat same procedure with orange sherbet and pipe on top of the vanilla layer. Place tray back in freezer 30 minutes or until frozen.
Repeat same procedure with the pineapple sherbet and add 1 teaspoon yellow food coloring while beating sherbet. Evenly layer on top of orange sherbet.
Cover glasses with plastic wrap, freeze until ready to serve.
Before serving, garnish with sprinkles and whip topping, if desired.



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