Recipe courtesy of Sandra Lee
Creamy Chocolate Pudding Parfait
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- Level: Easy
- Total: 2 hr 18 min
- Prep: 10 min
- Inactive: 2 hr
- Cook: 8 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 985
- Total Fat
- 57 g
- Saturated Fat
- 34 g
- Carbohydrates
- 104 g
- Dietary Fiber
- 7 g
- Sugar
- 88 g
- Protein
- 15 g
- Cholesterol
- 37 mg
- Sodium
- 199 mg
- Level: Easy
- Total: 2 hr 18 min
- Prep: 10 min
- Inactive: 2 hr
- Cook: 8 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 985
- Total Fat
- 57 g
- Saturated Fat
- 34 g
- Carbohydrates
- 104 g
- Dietary Fiber
- 7 g
- Sugar
- 88 g
- Protein
- 15 g
- Cholesterol
- 37 mg
- Sodium
- 199 mg
Ingredients
Directions
- 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.
