Strawberry Pudding Parfait Recipes

Steps:

• Prepare vanilla pudding according to package directions, except do not chill.
• In a medium saucepan over medium-low heat, stir together strawberries, jam, and sugar until jam is melted and the mixture is heated through, about 4 minutes. Remove from heat.
• In each of 4 parfait glasses, layer 1/8 of the pudding and 1/8 of the strawberry sauce. Repeat layers. Chill 45 minutes, or until set, before serving.

Steps:

• Hull and quarter 1 quart strawberries. Toss with 1 teaspoon sugar in a large bowl. Sprinkle a layer of gingersnap crumbs or graham cracker crumbs in the bottom of parfait glasses. Top with the berries. Mix 1 cup nonfat Greek yogurt with 2 tablespoons honey and 1/2 teaspoon cinnamon, then spoon over the berries.

Steps:

• In medium saucepan, combine lime juice and orange juice. Sprinkle gelatin over top; let stand 1 minute to soften. Heat over low heat until clear and dissolved, stirring occasionally. Cool 5 minutes.
• Add tequila, liqueur, lime peel and condensed milk to gelatin mixture; mix well. Fold in whipped cream.
• Divide one-third of the strawberries among individual 10-oz. parfait glasses. Top with half of the tequila mixture. Top with half of the remaining strawberries and all of the remaining tequila mixture. Top with remaining strawberries. Cover glasses with plastic wrap; refrigerate at least 2 hours before serving.

Steps:

• Beat milk and pudding mix with whisk 2 min. Refrigerate 5 min.
• Spoon sliced strawberries into 4 dessert dishes; top with COOL WHIP and pudding. Stir gently to swirl.
• Top each with whole strawberry.

Steps:

• In a saucepan, combine the strawberries, lemon juice and sugar. Cook over medium heat until the strawberries begin to soften, about 10 minutes. Remove the pan from the heat. Place the strawberry mixture in a food processor and process until smooth. Remove the mixture from the food processor and strain through a fine mesh strainer. Mix in the sliced strawberries and place in the refrigerator. Refrigerate until very cold. With an electric mixer, whip the cream. In parfait glasses, layer the strawberries and whipped cream, starting and ending with the whipped cream. Place in the refrigerate and chill for 4 hours.
• Remove the zest of the lemons using a vegetable peeler. Be careful not to get any of the white pith. Julienne the zest. Blanch the julienned zest in boiling water for 5 minutes to remove any bitterness. In a small saucepan, combine 1 cup of sugar and the water. Bring to a boil. Add the blanched zest to the sugar syrup. Remove the sugar syrup from the heat and let the zest steep for 10 minutes. Remove the zest from the syrup and lay out on a rack. Sprinkle with the remaining 1/4 cup sugar.
• Top the parfaits with some of the candied lemon zest.

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:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; set aside. Drain strawberries (discard the juice or save for another use); place berries in a blender. Cover and process until smooth; set aside. , In a large bowl, beat cream and sugar until stiff peaks form. Gently fold in strawberry puree. Divide half of the chocolate pudding among four or six parfait glasses. Top with half of the strawberry mixture. Repeat layers. Garnish with a strawberry slice if desired.

Steps:

• Beat egg and milk in medium saucepan with wire whisk until well blended. Add tapioca and sugar; mix well. Let stand 5 min.
• Bring to full rolling boil on medium heat, stirring constantly. (Pudding will thicken as it cools.) Remove from heat. Stir in vanilla. Pour into medium bowl. Place piece of plastic wrap directly on surface of pudding.
• Refrigerate 1 hour or until cooled. Gently stir in whipped topping. Layer tapioca mixture alternately with the strawberries in eight parfait glasses. Serve immediately. Or, cover and refrigerate until ready to serve.

Steps:

• In medium saucepan, combine milk, tapioca, sugar, salt and egg; let stand 5 minutes.
• Over medium heat, bring mixture to a boil, stirring constantly. Remove from heat; stir in vanilla.
• Let stand 10 minutes to cool and slightly thicken.
• In parfait glasses, alternate layers of pudding with sliced strawberries, ending with pudding.
• Refrigerate until serving.