I'm co-hosting another Linky Party with This Gal Cooks so head on down to the bottom of the post to add your link to the party! Thanks so much.
It's DECEMBER!! Christmas is right around the corner!
I can't believe this year has just flown by! At least, I think so.
Are you ready for Christmas yet?
We are NOT! Well.... I'm not!
Last week, I did decorate my mantel and put up my Nativity scene. I got out the lights to put up outside and discovered that 5 out of 7 strands weren't working :( so I had to go out and buy some new LED outdoor lights, so while I was there, I also got some decorations, and some CANDY CANE PUDDING!!
Have you seen the Jell-o Candy Cane Pudding in the store?? WOW!
Look for it! It's so good!
I was was expecting an overly peppermint flavor, however, I was pleasantly pleased that it was just a light and refreshing peppermint.
I thought it was great all by itself.
But I can't give it to you plain, so I dressed it up and added 1,000 calories to it!
I loved the pale pink color of the pudding, but I added 3 drops of McCormick Neon Pink food coloring to pump up the pink factor. My Little Cup loved the pink colors and thought it was a really pretty dessert. I agree, it was a very pretty dessert.
I served these up in large glasses that we did have to share. I highly suggest making these in smaller glasses/bowls.
Candy Cane Pudding Parfait
Prep Time: 20 minutes
Ingredients (3 large, 6 small parfaits)
- 12 - 15 Crushed Oreos
- 1 (3 oz.) Box on Candy Cane Pudding + required Milk
- 1 Cup Whipping Cream
- 1/2 Pound Cake
- Handful Peppermint Marshmallows
- OPTIONAL - McCormick Neon Pink Food Coloring and Sprinkles
Make Pudding according to directions on box. Optional - Add 2 - 3 drops of Hot Pink Food Coloring while stirring. Set in fridge.
Whip Cream until soft peaks form.
Cut half a Pound Cake into cubes.
Crumble Oreos in food processor or in freezer bag with a rolling pin.
To assemble, layer, Oreo crumbs, Candy Cane Pudding, Whip Cream, Pound Cake. Repeat as desired and top with Peppermint Marshmallows and sprinkles for decoration.
Leave in fridge until ready to eat. Enjoy!
Powered by Recipage
This post was Featured at:
Julie from This Gal Cooks (HOST) Karyn from Pint Sized Baker (co-host) Jill from Dreaming All Day (co-host) Jenny from Bloom Design (co-host)