1 box (3.4 oz) cook and serve chocolate pudding and pie filling
2 Cups of Milk
1 cup nondairy whipped topping
2 soft chocolate cookies (we used Archway)
Garnish- Chocolate curls
You’ll need four 6-oz dessert glasses. Prepare pudding as package directs, using milk. After cooking, scrape into a medium bowl and press plastic wrap directly onto surface of pudding. Refrigerate pudding until cold, at least 1 hour.
To make Parfaits- Put 1/4 cup pudding into each glass. Top each with 2 Tbsp nondairy whipped topping, then crumble 1/2 a cookie onto each. Top with 1/4 cup more pudding and 2 Tbsp topping. Garnish if desired.
0 Out of 5 from
You can add this Cookies and Cream Parfaits recipe to your own private DesktopCookbook.