Pistachio Pudding Parfaits Recipes

Steps:

• In a bowl, beat milk and pudding mix on low speed for 2 minutes or until thickened. Refrigerate for 10 minutes. Spoon half of the pudding into four parfait glasses. Top each with 3 tablespoons pie filling and 2 tablespoons granola. Repeat layers. Garnish with whipped topping if desired.

Steps:

• 1. Pour 1/2 box of pudding into a bowl and add 1/2 cup of milk and 1/2 cup Irish Cream. Whisk for two minutes until thickened.
• 2. Mix the other 1/2 box of pudding with 1 cup of milk and whisk for two minutes until thickened
• 3. Divide the first mixture into 4 serving dishes and add cool whip to each dish. Divide the remaining mixture into 4 servings and spoon over the Cool Whip in each dish. Chill until ready to serve.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Evenly spread the pistachios on a baking sheet.
• 3. Bake for 5 to 10 minutes or until lightly golden brown. Stirring occasionally.
• 4. Prepare the pudding as directed on the package.
• 5. When pistachios have cooled chop them roughly.
• 6. Divide the pudding, shipped topping and pistachios in half.
• 7. Spoon the first half of the pudding into 6 parfait glasses (even;y divided between the glasses)
• 8. Next eveny divide the first half of the whipped topping between the glasses and spoon on top of the pudding.
• 9. Take the first half of the pistachios and evenlt sprinkle them on the whipped topping.
• 10. Repeat the layers.
• 11. Garnish each parfait with a coolie.
• 12. Chill until ready to serve.

Steps:

• Beat pudding mixes and milk in medium bowl with whisk 2 min. (Pudding will be thick.)
• Stir in COOL WHIP.
• Layer pudding mixture, cookie crumbs and berries in 6 parfait glasses.

Steps:

• Grease a 900g loaf tin with oil, then line with baking parchment. To make the purée, blitz the raspberries to a pulp in a blender, then pass through a fine sieve into a saucepan. Gently reduce the purée on a low heat for 30 mins, stirring occasionally, until the colour has intensified and the purée has reduced to about 200ml. Remove from the heat and leave to cool.
• While the purée cools, put the egg yolks and sugar in a glass bowl and whisk over a pan of simmering water for 10 mins until the eggs are pale, thick and doubled in volume. Set aside.
• Next, put the sugar for the meringue in a saucepan with 2 tbsp water and heat until the syrup reaches 120C on a thermometer. While the sugar is coming up to temperature, use a mixer or electric whisk, to whisk the egg whites on the lowest setting. Once the sugar has reached 120C, carefully pour onto the egg whites and turn the mixer or electric whisk up, continuing to whisk until the whites are cool.
• Next, in a clean bowl, whisk the cream until it has soft peaks. Add the purée and chopped pistachios, then fold in the yolks. Once combined, fold in half the whites. Add the raspberries with the remaining whites, gently fold together, then pour into the lined loaf tin. Put in the freezer overnight.
• The next day, remove the parfait from the tin. Cover it completely in the blitzed pistachios, then place on a tray, cover in cling film and return it to the freezer. When you're ready to serve, slice the parfait and serve with a few fresh raspberries.