Easter Pound Cake Parfaits

Pretty Pastel Easter Pound Cake Parfaits would look so adorable on your Easter brunch table! Using Drake’s Mini Pound Cakes, this no-bake dessert is a showstopper!

This post is sponsored with product and/or monetary compensation by Drake’s Cakes.  All opinions are my own. (This post may contain affiliate links and we may make a small commission from the Amazon links below at no extra cost to you).

You will need:

1 (10 oz.) box Drake’s Mini Pound Cakes

1 ½ Tbsp blue Jell-O granules

water

1 ½ Tbsp strawberry or cherry Jell-o granules

1 ½ Tbsp grape Jell-O granules

2 (8 oz.) tubs Cool Whip

1M piping tip

Easter sprinkles

Easter bunny icing decorations

Disposable piping bag

Directions for Easter Pound Cake Parfaits:

Unwrap the Mini Pound Cakes.

Cut the pound cake with a cookie cutter or knife to fit the shape of your dessert cup.

Place the pound cake in the bottom of your dessert cup.

Now place the grape Jell-o powder in a small bowl and pour in ¼ cup boiling water.  Whisk until granules are fully dissolved, about 2 or 3 minutes.  Add ¼ cup ice cold water and mix until mixture is cool.

Fold in HALF of the 8oz. tub of Cool Whip until thoroughly combined and place bowl in the refrigerator for 30 minutes.

After 30 minutes, pipe or spoon a layer of the purple mixture onto the pound cake, leaving enough room for the other layers. Refrigerate for at least 2 hours before starting blue layer.

Next repeat the same steps with the blue Jell-o powder

After 30 minutes, pipe the blue mixture on top of purple blue layer.

Refrigerate for at least 2 hours before starting pink layer.

Next repeat the same steps with the red Jell-o powder

After 30 minutes, pipe the pink mixture on top of the blue layer.

Refrigerate for 4 hours or overnight.

Decorate with the remaining Cool Whip, sprinkles and icing bunny.

Now you have the sweetest prettiest parfait for Easter!

For an easy dessert recipe like my Mochaccino Ice Cream Cake, click here.

Yield: 6 depending on dessert cup size

Easter Pound Cake Parfaits

Print

Pretty Pastel Easter Pound Cake Parfaits using Drake's Mini Pound Cakes

Prep Time 2 hours

Additional Time 4 hours

Total Time 6 hours

Ingredients

• 1 (10 oz.) box Drake’s Mini Pound Cakes
• 1 ½ Tbsp blue Jell-O granules
• 1 ½ Tbsp strawberry or cherry Jell-o granules
• 1 ½ Tbsp grape Jell-O granules
• 2 (8 oz.) tubs Cool Whip
• water
• 1M piping tip
• Easter sprinkles
• Easter bunny icing decorations
• Disposable piping bag
• Clear dessert cups

Instructions

1. Cut the pound cake with a cookie cutter or knife to fit the shape of your dessert cup.
2. Place the pound cake in the bottom of your dessert cup.
3. Place the grape Jell-o powder in a small bowl and pour in ¼ cup boiling water. Whisk until granules are fully dissolved, about 2 or 3 minutes. Add ¼ cup ice cold water and mix until mixture is cool.
4. old in HALF of the 8oz. tub of Cool Whip until thoroughly combined and place bowl in the refrigerator for 30 minutes.
5. After 30 minutes, pipe or spoon a layer of the purple mixture onto the pound cake, leaving enough room for the other layers. Refrigerate for at least 2 hours before starting blue layer.
6. Next repeat the same steps with the blue Jell-o powder
7. After 30 minutes, evenly pipe the blue mixture on top of purple blue layer.
8. Refrigerate for at least 2 hours before starting pink layer.
9. Next repeat the same steps with the red Jell-o powder
10. After 30 minutes, evenly pipe the pink mixture on top of the blue layer.
11. Refrigerate for 4 hours or overnight.
12. Decorate with the remaining Cool Whip, sprinkles and icing bunny.