Creamy Chocolate Pistachio Pudding Parfait Recipes

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 cream cheese and confectioners' sugar. Fold in whipped topping; set aside. Prepare pudding according to package directions; set aside., Spoon 1 tablespoon cookie crumbs into each of eight parfait glasses. Top with half of the pudding and whipped topping mixture. Repeat layers. Top with remaining cookie crumbs. Chill until serving. ,

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:

• 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:

• 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.