Cream Cheese And Chocolate Pudding Parfait Recipes

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 bananas in 6 parfait glasses.

Steps:

• Lay a single layer of graham crackers in bottom of 13x9 in pan.
• Mix together cream cheese, cool whip, and Splenda.
• Spread over top of the graham crackers.
• Lay another layer of graham crackers over the cream cheese layer.
• Using a whisk, mix both boxes of pudding mix with milk for 2 minutes. Let sit until it firms up a little (about 5 min).
• Spread the pudding over 2nd layer of graham crackers.
• Refrigerate for a couple hours and enjoy!
• Use a dollop of cool whip before serving.

Steps:

• In a medium pot combine milk and vanilla pudding mix, place over medium heat whisking constantly. Bring to a boil while continuing to whisk the mixture.
• In 3 medium bowls place white, dark and milk chocolate chips. Combine reserved chips together in a small bowl, mix and set aside.
• Remove mixture from the heat and evenly divide the hot pudding over the 3 bowls. Wait 1 minute then whisk the mixture to incorporate and melt the chips into the pudding.
• Set up 3 resealable bags into 3 large glasses so that it will be easy to pour the warm pudding into the bags. Pour the pudding into separate bags. Tie the bags closed with a twist tie. Place pudding into the refrigerator for 2 hours, or until pudding is chilled and set.
• Cut off the corner of each bag. Pipe each of the pudding mixtures evenly into 6 champagne glasses starting with the dark chocolate, white chocolate and ending with milk chocolate.
• Garnish with reserved chocolate chips.

Steps:

• In a small bowl, beat the cream cheese, sugar and 1 tablespoon milk until smooth. Fold in 1 cup whipped topping. Spread evenly into crust. , In a small bowl, whisk pudding mix and remaining milk for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cream cheese mixture. Chill until set. , Just before serving, garnish with remaining whipped topping and chocolate chips if desired.

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:

• Mix juice and extract until blended. Drizzle over cake cubes in large bowl; toss to evenly coat.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.
• Place half the cake cubes in 12 dessert dishes; top with layers of half each of the berries and pudding mixture. Repeat layers.
• Refrigerate 2 hours. Top with remaining COOL WHIP just before serving.

Steps:

• MAKE THE RICE PUDDING:.
• In a saucepan, combine the milk, sugar, salt, and rice.
• Bring to a boil over medium-high heat.
• Cook at a vigorous simmer, stirring occasionally, until the rice is tender but not breaking apart and the pudding is still a little soupy but thicker than cream, about 15 minute
• Stir in the chopped chocolate and butter until well combined; the mixture will thicken.
• Mix in the raisins, if using.
• Divide among the eight glasses you're using and chill until needed.
• MAKE THE CREAM CHEESE MOUSSE:.
• In a bowl, beat the heavy cream until it forms soft peaks; cover with plastic wrap and refrigerate.
• In a small saucepan, combine the sugar and 2 Tablespoons of the cold water and boil to 248ºF.
• Meanwhile, in a small bowl beat the egg yolks with an electric mixer(a hand-held one works best)until blended.
• When the syrup reaches 248ºF, tuen the mixer on high speed and pour the sugar syrup onto the mixing yolks, avoiding the beaters and the sides of the bowl.
• Beat on medium speed until the mixture cools and becomes pale and ribbony, about 4 min; set aside.
• In a small bowl, sprinkle the gealtin over the remaining 2 Tbs cold water and let it soften and swell, about 2 minute.
• Meanwhile, warm the cream cheese until soft in a bowl set over a pan of simmering water, being VERY careful not to overheat it.
• Whisk until it's smooth.
• Add the confectioners' sugar over the softened gealtin, whisking until smooth and completely blended.
• Remove the bowl from the heat and let the micture cool to room temperasture, 10 to 15 min; it will thicken slightly.
• Fold the reserved sugar-egg-yolk mixture into the cream cheese mixture.
• Then gently fold in the whipped cream.
• Spoon equal amounts of the mousse over the pudding in the glasses.
• Chill until needed, at least 30 minute.
• MAKE THE RICE KRISPIES:.
• In a 3-qt. or larger pot, bring the sugar and water to a boil over medium-high heat; boil for 1 minute
• Sprinkle the Rice Krispies over the syrup, stirring gently to coat (the mixture will clump).
• Keep stirring gently over medium high (the rice will separate) until the rice is golden brown (the pan may smoke a bit), 4 to 5 minute
• Remove from the heat and immediately dump the caramelized Rice Krispies onto a baking sheet to cool.
• When ready to use, break up clumps with your hands.
• MAKE THE GIANDUJA WHIPPED CREAM:.
• In a saucepan, bring the cream to a boil.
• Add the chopped chocolate and whisk vigorously until melted.
• Transfer to a stainless bowl.
• Refrigerate, covered, until the cream is well chilled, about 3 hours.
• Whisk the cream until it forms soft peaks.
• Chill until needed.
• ASSEMBLE THE PARFAIT:
• Remove the glasses with the pudding and mousse from the refrigerator.
• Sprinkle on a generous layer of caramelized Rice Krispies and then a spoonful of the gianduja whipped cream.
• Finish with another sprinkling of Rice Krispies.
• Serve right away and ENJOY!