No-Bake Chocolate Pineapple Parfait

1.Preheat oven to 350°F (175°C). Prepare the brownie mix according to package directions using water, oil, and eggs. Pour into a greased 9x13 inch baking pan.

2.Bake for the time recommended on the package, or until a toothpick inserted into the center comes out with moist crumbs attached. Let cool completely.

3.Once cooled, crumble the brownies into small pieces. Set aside.

4.In a medium bowl, beat the softened cream cheese with 1/2 cup powdered sugar and 1 tsp vanilla extract until smooth and creamy.

5.In a separate large bowl, whip the heavy whipping cream with 1/4 cup powdered sugar and 1 tsp vanilla extract until stiff peaks form.

6.Gently fold the thawed Cool Whip into the whipped cream mixture until just combined. Do not overmix.

7.Drain the sliced pineapple extremely well, patting dry with paper towels if necessary to remove any excess moisture.

8.To assemble the parfaits, layer the ingredients in individual serving glasses or bowls. Start with a layer of crumbled brownies at the bottom.

9.Add a layer of the cream cheese mixture over the brownies.

10.Top with a layer of drained pineapple slices.

11.Add a generous layer of the whipped topping mixture.

12.Sprinkle a layer of chocolate chips.

13.Repeat the layers: brownies, cream cheese mixture, pineapple, whipped topping, and chocolate chips, until the glasses are filled.

14.Chill the parfaits in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the layers to set.

15.Garnish with extra chocolate chips or pineapple chunks if desired.