German Chocolate Gelato Parfaits with Cinnamon Crunch

Frozen-dessert parfaits layers of Bindi Cinnamon Gelato, Carousel German Chocolate Cake, and Bindi Vanilla Eclair, finished with chocolate and coconut crunch.

Prep 20 min · Total 20 min · Serves 12 · Beginner

Ingredients

• 72 scoops Bindi Cinnamon Gelato (6 cups, about 12 scoops per serving? use standard scoop size; adjust to yield 12 servings.)
• 1 cake Carousel Cakes German Chocolate Cake (cut into 48 small cubes for even layering.)
• 6 pieces Bindi Vanilla Eclair (trim tops, slice in half lengthwise.)
• 1 cup Chocolate sauce (preferably warm for easy layering.)
• 2 cups Whipped cream (lightly sweetened.)
• 1 cup Toasted shredded coconut (for crunch and garnish.)
• 1/2 cup Chopped walnuts (optional) (omit for nut-free version.)
• 2 cups Vanilla yogurt (optional)** (to add creaminess if desired.)
• 12 pieces Glazed cherries or berries (optional) (for garnish.)

Instructions

1. Line a sheet tray and chill dessert glasses or jars to prepare for assembly. (5 min)
2. Spoon a thin layer of chocolate sauce into the bottom of each parfait vessel.
3. Add a layer of Bindi Cinnamon Gelato (about 6 scoops per 12 servings across all vessels).
4. Scatter a few cubes of Carousel German Chocolate Cake over the gelato.
5. Add a layer of Bindi Vanilla Eclair halves, cut side up.
6. Repeat layering until vessels are nearly full, finishing with gelato.
7. Top with whipped cream, toasted coconut, and nuts (if using).
8. Garnish with a cherry or berry.
9. Freeze briefly if needed to set before serving (optional). (15 min)

Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.