Creamy Chocolate Pistachio Pudding Parfait Recipes

FLUFFY PISTACHIO DESSERT

Steps:

• In a large bowl, beat margarine until smooth. Add flour and sugar; blend until crumbly. Stir in walnuts. , Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 375° for 10-12 minutes or until set. Cool. , In a large bowl, beat cream cheese and sour cream. Fold in whipped topping. Spread over the crust. In another bowl, combine milk and pudding mixes; beat on low speed for 2 minutes. , Spread over first layer. Carefully spread whipped topping over second layer. Sprinkle with walnuts. Chill at least 1 hour.

CREAMY CHOCOLATE PUDDING PARFAIT

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.

PUDDING PARFAITS

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.

PISTACHIO PARFAITS

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.