I think parfaits may be one of the most underrated desserts. What do you think? Yes, we see recipes for them all over but when do you really hear people say “I love a good parfait” ? I don’t think I’ve ever heard that. So I’m making it my mission in the dessert realm to help bring out the best in them. Today’s post is my first attempt. I give you… Bailey’s Chocolate Pudding Parfaits, complete with salty, buttery graham cracker crumbs.
This recipe meets a lot of needs. Booze, chocolate, no bake, simple ingredients, delicious, impressive but approachable…yada yada.
This particular parfait has so much going for it. These are perfect for small gatherings, parties, or if you just want a few nights supply of yummy desserts stocked in the fridge ?
So what’s with the chocolate and salty graham cracker combination? Um, it’s bomb. The chocolate pudding is smooth, thick, creamy and when you get a spoonful of that with some salty, buttery, crumbly graham crackers…it’s beautiful. The graham cracker crumbs are a perfect little contrast to the pudding. I always say you gotta go with homemade whipped cream becasue it’s amazing but you can make this even easier on yourself and go for the store bough stuff, no shame. But of course, without question you MUST garnish these babies with sprinkles or more graham cracker crumbs or a splash of bailey’s…maybe top it with a cherry, I don’t know.
My point it, this are super easy to assemble, requiring almost zero time and they’re yummy and impressive as hell. So go make some ?
Bailey's Chocolate Pudding Parfaits
- 1 5.9 ounce package chocolate instant pudding mix (not cook & serve)
- 2 teaspoons espresso powder optional
- 2 cups whole milk
- 1 cup Bailey's Irish Cream
- 1 and 1/4 cups graham cracker crumbs
- 4 tablespoons salted butter melted
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- whipped cream and sprinkles for garnish
Homemade whipped cream:
- 2 cups heavy whipping cream cold
- 1/2 to 1 cup powdered sugar
- 2 teaspoons vanilla extract
Make the pudding:
- In a mixing bowl combine the pudding mix and espresso powder. Add in the milk and Bailey's Irish Cream. Use a handheld electric mixer to beat the ingredients together. Start off on slow speed and then once the ingredients start to come together turn the speed up to med-high. Beat for 5 minutes. Pudding should be creamy and slightly thick. Cover the pudding with plastic wrap and place in the refrigerator to set up for 30 minutes.
- Make the graham cracker crumbs: In a bowl combine the graham cracker crumbs, butter, salt and ground cinnamon. Mix the ingredients together until combined, crumbs may appear a little dry, this is fine.
- If making your own whipped cream, you can do that now while your waiting for the pudding to set. All you do is pour the cold heavy whipping cream into a bowl and mix it on high speed. After it starts to thicken up after 2 minutes, slowly add in the powdered sugar and vanilla extract. Continue to whip the ingredients together until stiff peaks form. Store the whipped cream in the refrigerator until ready to use.
- Assembly: Just take a glass and layer the ingredients. I did a few spoonfuls of chocolate pudding, then a small layer of graham crack crumbs, followed by another layer of pudding and then a layer of graham cracker crumbs. I did two layers of each and my glasses were about 3/4 of the way full. If you're ready to serve these immediately, top with whipped cream and garnish with sprinkles and serve. If you're serving them later, just layer the pudding and graham cracker crumbs as instructed and them cover with plastic wrap and store in the refrigerator. When ready to serve, remove from the fridge and top with whipped cream and garnish with sprinkles.