1 (12-ounce) box Manischewitz® Red Velvet Cake Mix
1 (6-ounce) container whipped cream cheese
1 1/2 cups skim milk
1 tablespoon fresh lemon juice
1/8 teaspoon salt

Red Velvet and Cream Cheese Ice Cream Parfait


This beautiful, easy, icy cool take on a deconstructed red velvet cupcake can completely assembled in advance and frozen. Allow to sit at room temperature just a few minutes before serving.

To prepare cake:
Prepare Manischewitz® Red Velvet Cake according to package directions. Set aside to cool.

To prepare the ice cream:
Blend the cream cheese, milk, lemon juice, contents of frosting packet, and salt in a food processor or blender until smooth. Pour into the bowl of an ice cream maker and freeze according to manufacturer’s instructions, about 30 minutes.
Enjoy immediately for soft serve, or allow to harden a bit longer in the freezer for hard scoop ice cream.

To assemble parfait:
Cut cooled cake into small squares.
In parfait glasses layer cake with ice cream in alternate layers starting with cake and ending with ice cream.
Top with a few crumbled cake squares and freeze or serve immediately.

By Jamie Geller the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (New York Times), she’s the creative force behind and “Joy of Kosher with Jamie Geller” magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen – quickly. Check out her new book, “Joy of Kosher: Fast, Fresh Family Recipes.”