Yum Yum Cranberry Parfait

Yum Yum Cranberry Parfait

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"A sweet way to use any leftover cranberries."
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servings 283 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Combine leftover cranberry sauce and whipped topping in a 1 to 1 ratio. Mix well and place in freezer until partially frozen. Remove before completely frozen and serve on left over pie.



WOW! What an excellent idea. It works well with non-canned cranberry leftovers, and tastes great as it's own dish rather than being merely topping. A fantastic and easy way to use cranberry re...

This is very simple to throw together and tasty as well. I used leftover homemade cranberry compote. I was out of pie to serve this with, so I chose to break up ginger snaps and layer them with ...

Oh man. This is delicious. I used "lite" whipped topping and you couldn't tell the difference.

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