Creamy Chocolate Pudding Parfait

Recipe courtesy of Sandra Lee
Show: Semi-Homemade Cooking | Episode: Chocolate for Dinner
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2 hr 18 min
10 min
2 hr
8 min
6 servings


  • 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
Creamy Chocolate Pudding Parfait


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.