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Candy Corn Parfaits Recipe

Candy Corn Parfaits: You will need 8 - 8 ounce (240 ml) wine or parfait glasses. (If making for a children's Halloween party, you may want to use small plastic cups.)

Start by removing the vanilla ice cream from the freezer and let it soften at room temperature for about 5 - 10 minutes. Place the softened ice cream in the bowl of your electric mixer (or with a hand mixer) and beat on low speed until it is of spreading consistency (about 20 seconds). Then place the ice cream in a large piping bag with a large plain tip and pipe an even layer of ice cream into the bottom of each glass. Put the glasses in the freezer to refreeze the ice cream. 

Meanwhile, remove the orange sherbet from the freezer and let it soften at room temperature for about 5 - 10 minutes. Place the sherbet in the bowl of your electric mixer (or with a hand mixer) and beat on low speed until it is of spreading consistency (about 20 seconds). Place the softened sherbet in a large clean piping bag with a large plain tip. Remove the glasses from the freezer and pipe a layer of the sherbet on top of the ice cream. Return the glasses to the freezer.

Finally, remove the lemon sorbet from the freezer and let soften at room temperature for about 5 - 10 minutes. Place the sorbet in the bowl of your electric mixer (or with a hand mixer) and beat on low speed until it is of spreading consistency (about 20 seconds). Add a little yellow food coloring, if desired. Place the softened sorbet in a large clean piping bag with a large plain tip. Remove the glasses from the freezer and pipe a layer of the sorbet on top of the orange sherbet. Return the glasses to the freezer until serving time. The parfaits can be made several days in advance of serving.

Just before serving, garnish with colored sprinkles (if desired). Can also garnish each parfait with softly whipped cream and/or chopped peanuts.

Serves 8 people.

Candy Corn Parfaits:

4 cups (1 quart) (950 ml) regular or low fat vanilla ice cream or frozen vanilla yogurt

4 cups (1 quart) (950 ml) orange sherbet

4 cups (1 quart) (950 ml) lemon sorbet

yellow food coloring (if desired)

Colored Sprinkles (for garnish)

Note: Sorbet contains fresh fruit (juices/purees), sugar, water and sometimes lemon/lime juice.  It has no eggs, milk or cream. Sherbets, on the other hand, contain milk, cream, and sometimes eggs which gives them a smooth and rich consistency somewhere between an ice cream and a sorbet.