Written for Mishpacha Magazine
Looking at this pretty, refreshing dessert may have one thinking that these cups must have taken quite some time and effort. Well, guess again! Using prepared ingredients makes this gorgeous and supremely tasty dessert a breeze to put together!
1 24oz pkg frozen oatmeal-craisin cookies
1.5-2 cups pomegranate arils
1 16oz container pareve whipped topping
3 heaping Tbsp instant vanilla putting mix
7 Tbsp whole berry cranberry sauce
1 21oz can apple pie filling, apples roughly chopped
sliced almonds, toasted for garnish
Bake cookies according to package directions. Remove from oven and return 6 cookies to oven for an additional 8 minutes or until well-browned. Allow to cool.
Divide pomegranate arils among 12 dessert cups.
Beat whipped topping with pudding mix until stiff.
Add cranberry sauce and beat on low speed until fully incorporated. Divide evenly among cups.
Spread about 2 tbsp apple filling over topping in cups and smooth.
In a small bowl or Ziplock bag, crush cookies. Divide among cups, sprinkling over apple filling. Garnish with almonds.
Freeze cups. Remove from freezer 15 minutes prior to serving.
Tip: To save time, you can also buy ready-to-eat oatmeal craisin cookies and just bake them a bit to get them really crispy before crushing.