CinnaBunFun KinniTOOS® Parfaits or Trifle

Directions

Cinnamon Cake (Required for Trifle Version) 

1. Preheat oven to 350°F (176°C). Lightly spray two 8 x 8 round cake pans.
2. In a medium bowl whisk, eggs, oil and water until combined.
3. Add Kinnikinnick White Cake Mix and cinnamon. Whisk until combined.
4. Pour batter into cake pans.
5. Bake for 28 - 32 minutes or until cake springs back to the touch.
6. Remove from oven and let cool for 5 minutes in pans.
7. Remove cakes from pans and cool top side up on a cooling rack.  
   

Vanilla Custard

Remember when tempering eggs it is important to add hot to cold never cold to hot

1. Place egg yolks in a bowl and whisk until combined. Set aside.
2. In a medium saucepan combine granulated sugar, corn starch and salt. Whisk until combined.
3. Add milk and whisk continually over medium heat until mixture comes to a boil and thickens slightly (approx. 12 - 15 minutes).
4. Remove from heat. Slowly whisk the hot milk mixture into egg yolks.
5. Gradually pour hot mixture back into saucepan, whisking continually.
6. Continue to cook mixture over medium-low heat stirring continually until mixture begins to bubble (approx. 6 - 8 minutes).
7. Remove from heat and stir in vanilla extract.
8. Place a piece of plastic wrap tightly against Vanilla Custard.
9. Cool to room temperature. 

Caramel Sauce 

1. Combine evaporated milk, brown sugar and butter in a medium saucepan.
2. Bring to a boil over medium-low heat stirring continually.
3. Reduce heat and simmer for 2 minutes stirring occasionally.
4. Remove from heat and let cool slightly.
5. Measure out ⅓ cup Caramel Sauce to add to Pear Filling.
6. For remaining Caramel Sauce, place a layer of plastic wrap snuggling against the Caramel Sauce. Set aside.  

Pear Filling

1. In a medium bowl toss diced pears, cinnamon, corn starch and lemon juice together. Mix until coated.
2. Place pear mixture in a medium pot and add water.
3. Cook over medium heat stirring occasionally until mixture begins to boil.
4. Reduce heat to low and continue to cook for 20 minutes stirring occasionally.
5. Add ⅓ cup Caramel Sauce and mix until combined.
6. Continue to cook over low heat for 5 minutes.
7. Remove from heat and let cool.
8. Finish cooling mixture in the refrigerator. 

Assembly for Parfaits

1. Whip whipping cream until soft peaks. Add 1 tablespoon cinnamon and whip until stiff peaks. Set aside.
2. Crush 1½ packages of Kinnikinnick CinnaBunFun KinniTOOS® to crumb size pieces. Set aside.
3. Place a layer of crumbled Kinnikinnick CinnaBunFun KinniTOOS® in base of parfait glasses.
4. Top with a layer of Vanilla Custard, a layer of the Pear Filling, and a layer of the cinnamon whipped cream. Repeat steps to build second layers.  
5. Top with remaining crushed Kinnikinnick CinnaBunFun KinniTOOS® and dollops of Pear Filling.
6. Decorate with reserved ½ package Kinnikinnick CinnaBunFun KinniTOOS® (whole cookies).
7. Drizzle with Caramel Sauce. 
   Yields 6 - 8 individual parfaits 

Assembly for Trifle (using Cinnamon Cake)

1. Whip whipping cream until soft peaks. Add 1 tablespoon cinnamon and whip until stiff peaks. Set aside.
2. Crush 1½ packages of Kinnikinnick CinnaBunFun KinniTOOS® to crumble size pieces. Set aside.
3. Cut cakes into 2 inch cubes. Set aside.
4. Building your trifle: Start with one layer cubed Cinnamon Cake for the base.
5. Top first cake layer with ½ of the Vanilla Custard, ⅓ of the Pear Filling, ⅓ of the crushed Kinnikinnick CinnaBunFun KinniTOOS® and ½ of the cinnamon whipped cream.
6. Repeat steps to build second layers.
7. Top with remaining crushed Kinnikinnick CinnaBunFun KinniTOOS® and dollops of Pear Filling.
8. Decorate with reserved ½ package Kinnikinnick CinnaBunFun KinniTOOS® (whole cookies).
9. Drizzle with Caramel Sauce. 
   Yields 1 Trifle