Chocolate Pudding Parfait Recipes

Steps:

• 1. Combine dry pudding and milk (as directed on box), mix very well. Refrigerate 1 hour.
• 2. Add to chilled pudding: chocolate chips and graham crackers, mix well. Fold in entire tub of Cool Whip. Refrigerate again for at least an hour. Graham crackers become crunchy/soft and flavors blend.
• 3. Serve in parfait cups (or do like my daughter does and grab a spoonful everytime you open the fridge, lol)

Steps:

• Layer some coconut flakes and 3 or 4 raspberries in each of two parfait glasses. Layer 1/4 cup chocolate pudding in each glass, then add 1 tablespoon raspberry jam to each. Top with more coconut and more berries. Add the remaining chocolate pudding, then the raspberry jam, and more coconut. Garnish with a sprinkle of cinnamon sugar and serve.

Steps:

• In a large bowl, whisk 2 cups milk and pudding mix for 2 minutes; set aside. In a small bowl, beat the cream cheese, sugar, extract and remaining milk. Fold in whipped topping. , Spoon half of the pudding into four parfait glasses. Top with half of cream cheese mixture. Repeat layers. Garnish with candies if desired.

Steps:

• In a medium bowl, mix the chocolate and cocoa powder and set aside.
• In a medium, heavy saucepan, heat the half-and-half over medium-high heat until almost boiling (bubbles will form around the edges).
• In a heatproof bowl, whisk together the sugar and eggs until thick and pale yellow, about 2 minutes.
• Slowly whisk half of the hot half-and-half into the egg mixture and then pour the mixture into the saucepan.
• Bring just to a boil over medium heat and cook, whisking constantly, until bubbly and thickened, 1 minute.
• Pour the custard through a sieve into the reserved chocolate-cocoa mixture and whisk until smooth.
• Let cool slightly then press plastic wrap onto the surface to cover and refrigerate until cold, about 2 hours.
• Scoop the chocolate pudding into individual cups and top with the whipped cream and cookies.

Steps:

• Beat the peanut butter into the milk in a small bowl.
• Add the pudding mix.
• Beat on low speed of a hand mixer for 2 minutes.
• Fold in 1 cup of whipped topping.
• Divide half of pudding mix between 4 parfait glasses, top with banana slices and 1 tsp chocolate syrup.
• Repeat layers, ending with syrup.
• Divide remaining 1/2 cup whipped topping between glasses and top with 1/2 tsp more syrup each.
• Chill for about 30 minutes in the fridge.
• Top with chopped peanuts before serving, if desired.

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; set aside. Drain strawberries (discard the juice or save for another use); place berries in a blender. Cover and process until smooth; set aside. , In a large bowl, beat cream and sugar until stiff peaks form. Gently fold in strawberry puree. Divide half of the chocolate pudding among four or six parfait glasses. Top with half of the strawberry mixture. Repeat layers. Garnish with a strawberry slice if desired.