Pistachio Pudding Parfaits Recipes

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:

• Combine the graham cracker crumbs, melted butter and sugar together in a small bowl until well combined. Divide the mixture between 10 shot glasses, lightly pressing it in as you go.
• Next, take a medium, add the instant pudding mix and whisk in the milk. Continue mixing until the pudding begins to thicken. Moving quickly, pour and divide the mixture between the shot glasses.
• Chill at least 30 minutes. (The shooters can be made up to 24 hours in advance)
• To serve, add a squirt of whipped cream to each shooter and top each with a maraschino cherry. 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.