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Pistachio pudding parfaits

Pistachio Pudding Parfaits

Springtime brings a chance to lighten up desserts while still keeping them festive and fun. These pistachio pudding parfaits are a perfect example of that—they’re creamy, nutty, and bright green, making them a playful addition to any dessert table.
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Prep Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 320 kcal

Equipment

  • Mixing Bowls
  • Whisk
  • Electric mixer (optional)
  • Measuring cups and spoons
  • Spatula
  • Glasses or parfait cups
  • Small bowl or food processor

Ingredients
  

For the Pistachio Pudding Layer:

  • 1 package 3.4 oz instant pistachio pudding mix
  • 2 cups cold milk
  • 1 teaspoon vanilla extract

For the Cream Layer:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

For the Crunchy Layer:

  • 1 cup crushed graham crackers or shortbread cookies
  • 2 tablespoons melted butter

For the Topping:

  • ¼ cup chopped pistachios
  • Whipped cream optional, for garnish

Instructions
 

Step 1: Prepare the Pistachio Pudding

  • In a medium mixing bowl, combine the instant pistachio pudding mix and cold milk.
  • Whisk continuously for 2 minutes until smooth and thickened.
  • Stir in 1 teaspoon vanilla extract for extra flavor.
  • Pro Tip: Whisk continuously to prevent lumps and make sure the pudding is silky. If it seems too thick, a splash more milk can loosen it without losing creaminess.

Step 2: Make the Whipped Cream Layer

  • In a separate bowl, pour heavy whipping cream, add powdered sugar, and ½ teaspoon vanilla extract.
  • Use a whisk or an electric mixer to beat until soft peaks form.
  • Taste and adjust sweetness if you like it a little sweeter.
  • Pro Tip: Don’t overbeat! Stop once soft peaks form—overwhipped cream can turn grainy and stiff.

Step 3: Prepare the Crunchy Cookie Layer

  • Place your graham crackers or shortbread cookies in a small bowl or a plastic bag.
  • Crush them finely using a rolling pin or pulse in a food processor.
  • Mix with 2 tablespoons melted butter to help them hold together and add richness.
  • Pro Tip: For extra flavor, lightly toast the crushed cookies in a pan for 2–3 minutes—it adds a nutty depth to the parfait.

Step 4: Layer the Parfaits

  • In clear glasses or parfait cups, start with a spoonful of the cookie mixture at the bottom.
  • Add a layer of pistachio pudding, followed by a layer of whipped cream.
  • Repeat until the glass is full, leaving room for a final topping.
  • Pro Tip: Use a small spatula or the back of a spoon to smooth each layer—it keeps the parfait looking neat and appealing.

Step 5: Add Toppings

  • Sprinkle chopped pistachios on top.
  • Add a dollop of whipped cream if you like.
  • Optional: drizzle a tiny bit of chocolate or caramel for extra flair.
  • Pro Tip: Chop pistachios just before serving to keep them crunchy and vibrant.

Step 6: Chill and Serve

  • Refrigerate the parfaits for at least 1 hour before serving to let flavors meld.
  • Serve chilled, straight from the fridge, and enjoy the creamy, nutty layers in every bite.

Notes

Nutritional Value (Per Serving – Approximate)

  • Calories: 320–380 kcal
  • Carbohydrates: 32–38 g
  • Protein: 5–7 g
  • Fat: 20–24 g
  • Saturated Fat: 12–14 g
  • Fiber: 1–2 g
  • Sugar: 20–25 g
  • Sodium: 280–330 mg
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Nutrition Disclaimer:
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.
Keyword pistachio pudding parfaits