Pudding Parfaits are a great dessert no matter who you are!
In the summer I like to do lighter parfaits with lots of great summer flavors, and in the winter I usually go with something a little heavier. This isn’t my usual winter combo, but I will be honest with you – I have had enough mint, mocha and gingerbread to last my a very long time.
Here are the basic ingredients you’ll need to prepare these delights. I knew I wanted to make a soft and chewy cookie for the bottom layer of the parfaits. I took a dry sugar cookie mix and added a box of dry french vanilla instant pudding, then the butter and egg, as called for on the back of the package.
The cookies came out exactly how I wanted them to, soft and chewy, because of the pudding. You could barely taste the french vanilla flavor from the pudding, but they were still very good.
Pudding parfaits are a great way to stretch a dollar, create a unique dessert, and best of all the possibilities are endless!
I like to garnish the top with just a little bit of whip cream and a little crumbled cookie. It just seems to make it more exciting.
Chocolate-Banana Pudding Parfaits
Chocolate Flavor Instant Pudding
Lo-Fat Milk (I use 1% because my kids drink it)
Sugar Cookies, be sure to save one or two for garnish, (I made my own, but any will do)
Bananas (I go about 1/2 a banana per person, you could easily go with less)
Whip Cream, Cool Whip or Rhedi-Whip, as desired
1. Pour 1 package (4-serving size) Instant Chocolate Pudding in medium bowl, add 2 cups of cold milk. Beat with wire whisk for about 2 minutes, or until well blended. This step is optional, gently fold in about a half a cup of whip cream, Cool Whip, or Rhedi-Whip. It doesn’t have to be exact.
2. I usually get six average size parfaits, or four large parfaits if you have big eaters coming for dinner. For a family use six parfait cups, if it’s your college age son and some of his buddies, you may want to go with four. It’s your call.
3. Crumble one or two sugar cookies in the bottom of your parfait glass. Then add the banana, be sure to slice it into pieces, then add the pudding, as is.
4. Now my favorite part. Garnish the top with a dollop of topping, whatever kind your family like, a little bit of crumbled cookie, and any type of sprinkle or other topping you would like to add.
5. Cover and place in the fridge until you’re ready to serve. The colder they are, the better they are when you serve.
* Note: If it’s going to be more than a few hours before you serve the pudding parfaits, simply cover and place in the fridge to get nice and cold, and garnish just before serving.