St. Patrick’s Day is right around the corner! Whether you’re lucky enough to be Irish (I am!) or not, it’s a fun holiday to celebrate. Today I made these yummy Minty Pudding Parfaits and the kids gobbled them right up. Not only are they tasty and oh-so-pretty, they’re sooooo easy to make. That earns big points in my book.
Here are the ingredients you start with: One box of white chocolate pudding mix, one box of chocolate fudge pudding mix, milk, Cool Whip, green food coloring, peppermint extract (if you want that minty flavor), Mint Oreos, and a chocolate bar for garnish. I totally forgot the green food coloring and peppermint extract in this picture. That’s how I roll, but just imagine them there.
Make the pudding and then divvy it up into separate bowls, mixing some with Cool Whip to lighten the color (more explicit directions in the recipe below).
While the pudding is setting up you can crush up your cookies in the food processor. Yum! I do love these minty Oreos!
Then layer it all into wine glasses or any other cup or bowl of your choice. I like a clear glass so you can see all the layers!
Isn’t it pretty? I will tell you this is a BIG dessert. I couldn’t eat all of one cup at once. So you’ll have some leftovers, or save it for when you’re really hungry. Or divide it up into even more bowls or cups to make more servings.
Happy St. Patty’s Day! Enjoy!
- 1 – 4.5 serving size White Chocolate Instant Pudding Mix
- 1 – 4.5 serving size Chocolate Fudge Instant Pudding Mix
- 4c. milk
- 5 drops of green food coloring
- 1/4 tsp. peppermint extract
- 15 Mint Oreo Cookies (or regular Oreos will work just as well)
- 1 tub of Cool Whip
- 1 Chocolate Bar to make chocolate curls for garnish (optional)
- In two separate bowls, prepare each of the two pudding mixes per the directions on the box: Mix with 2 cups of milk. To the white chocolate pudding add 5 drops of green food coloring and 1/4 tsp. of peppermint extract. Mix well. Refrigerate to set.
- While the pudding is setting, put about 15 Oreos in your food processor and grind until you have pretty fine crumbs. If you don’t have a food processor put the cookies in a sealed plastic baggie and crush with a rolling pin to get your crumbs. (Good job for the kids!) Set aside.
- When the pudding is set, take half of each bowl of pudding and put it in a separate bowl. You should now have 4 bowls: 2 bowls of chocolate fudge and 2 bowls of green white chocolate.
- Use a knife to draw a peace sign in the Cool Whip. This is my little tip for dividing it up into three mostly-equal parts. Take one of those parts and add it to one of the bowls of chocolate pudding. Mix well. Take a second part of the Cool Whip and add it to one of the bowls of green white chocolate pudding. Mix well. You should now have 4 bowls of pudding: 1 dark chocolate and 1 light chocolate; 1 dark green and 1 light green. You’ll have 1/3 a tub of Cool Whip left, too. Time to assemble!
- Put a spoon in each bowl of pudding, the Cool Whip, and the cookie crumbs. Let’s put these babies together! Line up your wine glasses or whatever cups you’re using. Start with a heaping spoonful of cookie crumbs in the bottom of each glass. I used my fingertips to sort of flatten out the top. I didn’t really press it down and pack it in, just kind of made the top smooth so I’d get a mostly-flat line between my layers.
- Then one color at a time, layer in your puddings. I layered mine like this: dark chocolate, dark green, light chocolate, light green. You can mix it up anyway you’d like! After every layer I used the back of my spoon to smooth out the pudding. My suggestion is to start in the middle and sort of push the pudding to the outside edge (remember you want to be able to see the lines of each layer from the outside of the glass), then once you have the whole layer spread out to the edges use the back of your spoon to smooth out the top as best you can. Keep a few paper towels nearby to wipe up any smudges along the rim of your glass. Doesn’t have to be perfect!
- Once you get all the puddings layered in your glasses top it off with the remaining cookie crumbs.
- Then use that last 1/3 of the Cool Whip tub to add a dollop on top of each glass.
- Use a vegetable peeler to create chocolate curls with your chocolate bar and sprinkle on top for a pretty garnish if you’d like!
If you’re not a big mint fan just omit the Peppermint Extract. You can even use Pistachio Pudding which is already green!
This recipe is easily adaptable for any holiday. Just match the pudding colors with the theme of your celebration.
I am participating in a monthly food challenge with five other bloggers! The challenge for the month of March is green food. So we’ll have LOTS of green recipes for you this month! Check them all out below: