Vanilla Cupcakes, Blueberry and Whipped Topping Jar Parfaits

One of my favorite memories of college wasn’t the excessive drinking, clubbing or whatever else type of trouble I could get into, it was our class potlucks. I know it sounds corny but I really looked forward to having potlucks, exchanging recipes and cooking for others. And don’t worry, I wasn’t a deprived youth, I worked in clubs to finance college, so nearly 40 hours of every week back then was a party.

In my dental hygiene class, we use to have a potluck every time it was someone’s birthday, or a holiday, so there were plenty. There were so many wonderful dishes that were shared, but the one that I have made most often since then is a blueberry cake that a good friend had surprised me with on my own birthday. It’s a 3 layer white cake with whipped cream and cream cheese icing, and blueberry pie filling poured over the layers and then again over the top of the cake. It’s light, not too sweet and so good.

Here I have transformed that wonderful cake into a little jarred layered cupcake. These make wonderful additions to a lunch cooler for a picnic at the park or beach, and even for a gift.

For these I took a baked white cupcakes and cut them in half.

Then I drop the bottom half  in a little jelly jar.

Top with some cream cheese and whipped cream icing.

Then top with some blueberry filling.

And repeat!

This recipe was created for Betty Crocker.