• 1 8 oz. frozen whipped topping, thawed
  • 1 8 oz. pacakge cream cheese
  • 1 6 oz. bag pecan halves
  • 1/4 tsp. vanilla extract
  • 1 bottle hot fudge sauce
  • 1 bottle caramel sauce


  1. In a pan, toast pecans until nuts are darker in color. Chop half portion of nuts, reserving the rest for topping.
  2. Whip cream cheese and vanilla with an electric mixer until fluffy. Add whipped topping and blend well.
  3. Assemble parfait by pouring some hot fudge into a glass flute. Layer with spoonfuls of cream cheese mixture followed by caramel sauce. Sprinke pecans on top. Repeat until glass is full.
  4. Garnish with pecan halves

Courtesy of Jenet Cattar

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