Raspberry Vanilla Pudding Parfaits Recipe
I used to serve these simple yet impressive parfaits when we ran a motel and restaurant. Now I serve them to guests. You can substitute other seasonal fruit, like peaches or strawberries.—Ruth Andrewson, Leavenworth, Washington
2 cups cold 2% milk
1 package (3.4 ounces) instant vanilla or French vanilla pudding mix
1 cup whipped topping
1 pint fresh raspberries
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping. Spoon a third of the pudding into six parfait glasses.
Set aside six raspberries for garnish; divide half of the remaining berries over pudding. Repeat layers. Top with remaining pudding and garnish with the reserved berries.
Yield: 6 servings.
Originally published as Raspberry Pudding Parfaits in Quick Cooking
May/June 2000, p17
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