Try this Mocha Fudge Pudding Parfaits recipe, or contribute your own.
- Carbohydrate 20.696333335348 g
- Cholesterol 7.99333333840544 mg
- Fat 11.8955000016451 g
- Fiber 0 g
- Protein 4.37366666821738 g
- Saturated Fat 9.63008000094461 g
- Serving Size 1 1 pudding parfait (146g)
- Sodium 2405.36334003725 mg
- Sugar 20.696333335348 g
- Trans Fat 0.783520000191279 g
- Calories 207 calories
Step-by-step
- Beat the cream cheese and sugar until creamy.
- Dissolve the instant coffee in the milk.
- Pour into the cream cheese mixture and beat again until creamy.
- Fold in 1 1/2 cups Cool Whip.
- Whisk together the milk and pudding mix.
- Refrigerate 5-10 minutes.
- Layer the cookie crumbs, coffee cheesecake, and pudding into 6 large parfait glasses.
- Top with the remaining Cool Whip and coffee beans.
- Refrigerate until ready to serve.
- Makes 6 large pudding parfaits.
Substituting heavy cream for the milk in the cheesecake layer alters the final fat ratio significantly, producing a much denser, richer mouthfeel that holds its shape longer in warm rooms. Cream cheese must reach room temperature before mixing to prevent grainy lumps from forming during the beating stage. Softened blocks blend smoothly with granulated sugar when whipped at medium speed for two minutes.
Visual cues replace thermal measurements entirely in this no-bake dessert. Watch the instant pudding mix after whisking the dairy; it achieves the correct setting stage precisely within five to ten minutes in the refrigerator. A spoon drawn through the pudding must leave a clean, distinct trail that does not immediately slump or fill back in. Layering requires precise temperature control. Warm components melt whipped toppings and collapse the delicate air cells trapped inside the whipped cream, destroying the necessary structural lightness. Chill all mixed components for at least thirty minutes before assembly.
Standard chocolate sandwich cookies provide a reliable crunch, but gluten-free chocolate wafers offer an alternative that maintains structural integrity when exposed to moisture from the dairy layers. Parfaits assembled with homemade whipped cream instead of stabilized commercial toppings should be consumed within twelve hours to prevent weeping.
