Vanilla Parfaits Recipes

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping. Spoon a third of the pudding into six parfait glasses. , Set aside six raspberries for garnish; divide half of the remaining berries over pudding. Repeat layers. Top with remaining pudding and garnish with the reserved berries.

Steps:

• For the fruit: Combine the blueberries, blackberries, strawberries, honey and vanilla extract in a bowl and stir. Let sit for at least 10 minutes.
• For the yogurt: Mix up the yogurt, honey and vanilla in a bowl.
• Layer some of the syrupy fruit on the bottom of 4 small mason jars, then top with a layer of yogurt. Repeat the layers. Serve immediately or chill until ready to serve.

Steps:

• Whip cream until soft peak, set aside and chill.
• Whisk eggyolk and sugar in a bowl. Set aside.
• In a saucepan, boil milk. Once boiling, pour some into egg mixture, while whisking constantly (pour gradually because you might cook the eggs) after all milk is poured,.
• Bring back the mixture into the saucepan, cook until the mixture slightly thickened (or until it coats the back of the spoon).
• Strain into another bowl, place over ice bath and stir.
• Once mixture is cooled, fold in the whipped cream, vanilla.
• Place in containers and freeze.
• NOTE: i added chopped nougatine to flavor it a bit during the folding.

Steps:

• Pour 2 cups of the milk into medium bowl. Add dry chocolate pudding mix and 1/4 cup of the flavored instant coffee. Beat with wire whisk 2 minutes or until well blended.
• Pour remaining 1-1/2 cups milk into another medium bowl. Add dry vanilla pudding mix and remaining 1/4 cup flavored instant coffee. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping.
• Spoon chocolate pudding evenly into 6 dessert glasses; cover with vanilla pudding mixture. Top with remaining 3/4 cup whipped topping. Refrigerate several hours or until ready to serve.

Steps:

• Layer 1/3 cup vanilla yogurt into the bottom each of 4 tall glasses. Combine defrosted strawberries and juice with fresh berries. Alternate layers of fruit and granola with yogurt until glasses are filled to the top. Serve parfaits immediately to keep granola crunchy.

Steps:

• Dissolve flavored instant coffee in hot water in medium bowl. Add milk and pudding mix; beat with whisk 2 min. Stir in COOL WHIP.
• Spoon half the pudding mixture into each of 6 dessert glasses; cover with layer of strawberries. Top with remaining pudding mixture.
• Refrigerate at least 1 hour before serving.

Steps:

• Combine the sugar and water in a saucepan. Bring to a boil and add the vanilla. Let simmer briefly.
• Put the cream in a chilled bowl and beat until stiff. Chill until ready to use.
• Meanwhile, put the yolks in a heavy saucepan and start beating with a wire whisk. Continue beating vigorously while gradually adding the simmering syrup.
• Put the saucepan on a heatproof pad and continue beating until the volume increases four or five times the original. Do not let the mixture get too hot or it will scramble. It will resemble a light yellow, frothy but well-thickened custard or a sabayon. This should require four or five minutes of vigorous beating.
• Pour and scrape the mixture into the bowl of an electric mixer. Beat on high speed until the custard is cooled to room temperature, seven minutes or longer.
• Scrape the whipped cream onto the yolk mixture. Carefully fold it in until well blended. Pour and scrape the mixture into a decorative crystal or other bowl or serving dish.
• Place the dish in the freezer and let stand several hours or, preferably, over night until frozen. Serve with raspberry sauce.