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Homemade Pistachio Pudding Parfaits photo

Pistachio Pudding Parfaits

This Pistachio Pudding Parfaits dessert is a creamy, nutty delight layered in a buttery crust!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 6 full graham crackers
  • 2 teaspoons sugar
  • 2 tablespoons unsalted butter melted
For the Pistachio Pudding Layer:
  • 1 box instant pistachio pudding mix (3.4 ounce, Jell-o brand)
  • 1.75 cups cold milk
  • 1 cup frozen whipped topping (Cool Whip, thawed)
For the Garnish:
  • Additional whipped topping
  • Chopped pistachios

Equipment

  • Mixing bowl
  • Whisk
  • Food processor
  • Measuring cups and spoons
  • Individual Serving Cups or Glasses
  • Spoon or spatula

Method
 

Make Pistachio Pudding Parfaits:
  1. Step 1: Prepare the Crust - Preheat your oven to 350°F (175°C). In a food processor, crush the graham crackers until they reach a fine crumb consistency. Transfer the crumbs to a mixing bowl and add sugar and melted butter. Mix until everything is well combined.
  2. Step 2: Bake the Crust - Press the graham cracker mixture firmly into the bottom of your serving cups or a baking dish. Bake for 8-10 minutes or until golden brown. Allow the crust to cool completely before adding the pudding layer.
  3. Step 3: Make the Pistachio Pudding - In a mixing bowl, combine the instant pistachio pudding mix and cold milk. Whisk for about 2 minutes until the mixture thickens. Gently fold in the thawed whipped topping until smooth and creamy.
  4. Step 4: Layer the Parfaits - Once the crust has cooled, start layering. Spoon a generous amount of the pistachio pudding mixture over the crust, spreading it evenly. Repeat the layering process until your cups are filled, finishing with a layer of pudding on top.
  5. Step 5: Chill and Garnish - Refrigerate the parfaits for at least 2 hours, allowing the flavors to meld and the pudding to set. When ready to serve, top with additional whipped topping and sprinkle with chopped pistachios for that lovely crunch.

Notes

  • Store parfaits covered in the refrigerator for up to 3 days.
  • Keep toppings separate until serving for added crunch.
  • Customize with seasonal fruits for a fresh twist.