Creamy Chocolate Pistachio Pudding Parfait Recipes

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PISTACHIO PUDDING PARFAITS



Pistachio Pudding Parfaits image

I made this for my children to take to school on St. Patrick's Day. Everyone loved it. It can be made right before you eat it or a few hours before hand. -Rosanna Fowler, Bedford, Indiana

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 5

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1-1/2 cups whipped topping
1 package (3.4 ounces) instant pistachio pudding mix
10 pecan shortbread cookies, coarsely crushed

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. ,

Nutrition Facts : Calories 374 calories, Fat 19g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 367mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 0 fiber), Protein 5g protein.

WHITE CHOCOLATE AND PISTACHIO PARFAIT



White Chocolate and Pistachio Parfait image

This one would be ideal for our Southern Hemisphere Christmas, something different and pleasing to the eye. From Australian Womens Weekly

Provided by Janine Ross

Categories     Dessert

Time 10m

Yield 8 serving(s)

Number Of Ingredients 11

180 ml cream
250 g chocolate, coarsely chopped
6 egg yolks
2 eggs
110 g caster sugar
400 ml cream, extra
125 ml Baileys Irish Cream, liqueur
150 g shelled roasted pistachios
300 g frozen mixed berries
2 tablespoons caster sugar
1 tablespoon water

Steps:

  • Combine cream and chocolate in a medium saucepan, sir over low heat until smooth.
  • Beat the eggs, the egg yolks in a small bowl with an electric mixer until thick and creamy; with the motor operating, gradually beat hot chocolate mixture into egg mixture.
  • Transfer parfait mixture to a large bowl, cover, refrigerate for 30 minutes, or until mixture thickens slightly.
  • Meanwhile. cut 8 30cm squares of baking paper; fold each paper square into a triangle; then roll one point over to meet the centre point.
  • Twist the second point over to meet the other two points and form a cone shape.
  • Staple or tape the paper cones securely to ensure that they hold their shape. Stand each cone, upright in a tall glass, place glasses on a tray.
  • beat the extra cream in a small bowl of an electric mixer until soft peaks form; fold the extra cream, liqueur and nuts into the parfait mixture.
  • Divide the mixture between the cones.
  • Cover the cones loosely with plastic wrap; freeze; overnight.
  • BERRY COMPOTE:.
  • Combine all the ingredients in a small saucepan; stir over low heat until all the sugar has dissolved.
  • Cool 10 minutes.
  • Place the parfaits on individual serving dishes; carefully remove and discard the paper from each.
  • Serve with Berry Compote.

Nutrition Facts : Calories 606, Fat 48.6, SaturatedFat 24.7, Cholesterol 252.6, Sodium 152.2, Carbohydrate 39.4, Fiber 8, Sugar 22.2, Protein 14.5

CREAMY CHOCOLATE-PISTACHIO PUDDING PARFAIT



Creamy Chocolate-Pistachio Pudding Parfait image

This Creamy Chocolate-Pistachio Pudding Parfait is a better-for-you dessert that's impressive enough for company-and only takes 15 minutes to make.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 6 servings

Number Of Ingredients 5

2 pkg. (1 oz. each) JELL-O Pistachio Flavor Sugar Free Fat Free Instant Pudding
1-1/4 cups cold fat-free milk
1 cup (about 1/3 of 8-oz. pkg.) thawed COOL WHIP LITE Whipped Topping
7 fat-free devil's food cookie cakes, coarsely crushed
1 cup sliced fresh strawberries

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.

Nutrition Facts : Calories 140, Fat 1.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

CREAMY CHOCOLATE PUDDING PARFAIT



Creamy Chocolate Pudding Parfait image

Provided by Sandra Lee

Categories     dessert

Time 2h18m

Yield 6 servings

Number Of Ingredients 5

4 cups whole milk
2 (2.75-ounce) packages cook and serve vanilla pudding
1 (11-ounce) bag white chocolate chips, 1-ounce reserved for garnish
1 (11-ounce) bag dark chocolate chips, 1-ounce reserved for garnish
1 (11-ounce) bag milk chocolate chips, 1-ounce reserved for garnish

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.

PISTACHIO ICE CREAM DESSERT



Pistachio Ice Cream Dessert image

This is a refreshing, light dessert; a nice treat for St. Patrick's Day or any special occasion. My husband and son will eat a whole 9x13-inch dish in less than a week!

Provided by tracyc

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 7

2 sleeves buttery round crackers, crushed
½ cup melted butter
½ gallon vanilla ice cream, softened
2 (3 ounce) packages instant pistachio pudding mix
1 ½ cups milk
1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
¼ cup chocolate-covered toffee bits (such as Heath®), or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine cracker crumbs and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of a 9x13-inch baking dish.
  • Bake in preheated oven until crust is lightly browned and smells toasted, about 15 minutes. Remove from the oven and cool.
  • Mix ice cream, pudding mix, and milk together in a bowl until combined; spread evenly onto prepared crust. Spread whipped topping over ice cream mixture; top with toffee bits. Place in freezer until hardened, at least 1 hour.

Nutrition Facts : Calories 539.2 calories, Carbohydrate 57.7 g, Cholesterol 65.9 mg, Fat 32.4 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 19.4 g, Sodium 574.4 mg, Sugar 42.4 g

CREAMY CHOCOLATE-VANILLA PARFAITS



Creamy Chocolate-Vanilla Parfaits image

These creamy triple-layer parfaits will please both the chocolate lovers and the vanilla fans at the table.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 8 servings, 2/3 cup each

Number Of Ingredients 5

1 pkg. (3.4 oz.) JELL-O French Vanilla Flavor Instant Pudding
1 qt. (4 cups) cold milk, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1/2 cup thawed COOL WHIP Whipped Topping
1 oz. BAKER'S Semi-Sweet Chocolate, melted

Steps:

  • Beat vanilla pudding mix and 2 cups milk in small bowl with whisk 2 min. Let stand 5 min. or until slightly thickened. Spoon evenly into 8 dessert glasses.
  • Beat chocolate pudding mix and remaining milk in medium bowl with whisk 2 min. Spoon half the chocolate pudding into separate medium bowl. Add COOL WHIP; stir with whisk until blended. Spoon evenly over vanilla pudding.
  • Stir melted chocolate into remaining chocolate pudding. Spoon evenly over pudding layers in glasses.

Nutrition Facts : Calories 180, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 440 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 26 g, Protein 5 g

PISTACHIO CREAM PUFFS



Pistachio Cream Puffs image

Instant pudding mix speeds up these delightful desserts from Helen Youngers of Kingman, Kansas. With a pretty green filling and a dusting of confectioners' sugar, the luscious puffs make festive and impressive dinner finales during the Christmas season.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 servings.

Number Of Ingredients 8

1/4 cup water
2 tablespoons butter
1/8 teaspoon salt
1/4 cup all-purpose flour
1 egg
2 cups cold milk
1 package (3.4 ounces) instant pistachio pudding mix
Confectioners' sugar

Steps:

  • In a small saucepan, bring the water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add egg; beat well. Continue beating until mixture is smooth and shiny., Drop by rounded 1/4 cupfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 25-30 minutes or until golden brown. Remove to a wire rack. Immediately split the puffs open; remove tops and set aside. Discard the soft dough from inside. Cool puffs., In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Just before serving, fill cream puffs and replace tops. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 175 calories, Fat 7g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 625mg sodium, Carbohydrate 20g carbohydrate, Fiber 0 fiber), Protein 7g protein.

CREAM CHEESE AND CHOCOLATE PUDDING PARFAIT



Cream Cheese and Chocolate Pudding Parfait image

I like this recipe because it has my two most favorite ingredients in the world. Cream cheese and chocolate. I came up with it (to my knowledge) one day at my home. I had a box of Instant Cream Cheese Mix and no pan for the crust. So looking into my cabinet I saw that I had one last box of chocolate pudding and wammo! A Cream Cheese and Chocolate Pudding Parfeit was created. It tasted so good and if you like rich creamy desserts with chocolate and cream cheese, then HOPEFULLY, you are sure to like this incredible recipe. I am happy to say that I am really proud of this one! For this recipe you can either make and instant Cream cheese or homemake your own.

Provided by lynda clark

Categories     Dessert

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 3

1 package instant cream cheese filling
1 box chocolate pudding
1 jar maraschino cherry

Steps:

  • Mix Cream Cheese according to instructions.
  • Mix Pudding according to instructions.
  • Get out parfeit/dessert dish.
  • Alternate first cream cheese then pudding.
  • Do this until desired amount.
  • Sprinkle gram cracker crust on top (opt).
  • Place three candied cherries on top.
  • This is a very rich recipe.
  • If you are a sweet-o-holic as I am, then you are sure to enjoy it.
  • If not, I recommened you try it atleast once.
  • Thank you and I hope you enjoy my first recipe.

CHOCOLATE, PISTACHIO & NOUGAT SEMIFREDDO



Chocolate, pistachio & nougat semifreddo image

This traditional Italian ice cream bar is the perfect solution for an effortless frozen, creamy dessert

Provided by Good Food team

Categories     Dessert

Time 30m

Number Of Ingredients 7

butter , for the tin
75g golden caster sugar
4 medium eggs
250g dark chocolate , finely chopped
450ml double cream
140g hard nougat or torrone, chopped into 0.5cm chunks
50g pistachio , roughly chopped

Steps:

  • Butter and line a 900g/2lb loaf tin with cling film. Bring a pan of water to a gentle simmer. Put the sugar and eggs in a heatproof bowl, then place over the simmering water and whisk until pale, thick and doubled in volume. Remove from the heat, plunge the bottom of the bowl into cold water and continue whisking until the mixture is cool.
  • Melt the chocolate in the microwave on Low, stir, then fold into the egg mixture. Whip the cream to soft peaks and fold into the chocolate egg mixture with the nougat and pistachios.
  • Pour the mixture into the loaf tin, smooth the surface with a spoon, then cover and freeze until firm. This can be done up to 2 weeks ahead. To serve, turn out onto a serving dish, remove the cling film and leave in the fridge for 15 mins to soften slightly before slicing.

Nutrition Facts : Calories 490 calories, Fat 37 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

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