Creamy Chocolate Pudding Parfait (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. 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.
2. In 3 medium bowls place white, dark and milk chocolate chips. Combine reserved chips together in a small bowl, mix and set aside.
3. 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.
4. 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.
5. 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.
6. Garnish with reserved chocolate chips.
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