Eclectic Recipes Vanilla Pudding Parfait | Eclectic Recipes

Vanilla Pudding Parfait

Here’s an easy and delicious recipe for a homemade cornstarch vanilla pudding you can make into this cute dessert parfait. I hope everyone had a wonderful 4th of July holiday. If your lucky enough to have today off, this is a delicious suggestion for a patriotic dessert. Traditionally this dessert is made with cubed sheet cake or angel food cake as a trifle or punch bowl cake. In this version, I just left out the cake and added some walnuts for texture. I topped it with Cool Whip and added more berries. I put it in a trifle bowl and it fit perfectly. If you are going to use the cake as a layer, it would fit better in a punch bowl.

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Vanilla Pudding Parfait Recipe

Ingredients:

Pudding:
3 1/2 cups milk
1/4 cup cornstarch
2/3 cup sugar
1 tablespoon vanilla
1/4 teaspoon salt
4 egg yolks

Fruits and nuts:
2 cups raspberries (2 packages)
3 cups blueberries (2 packages)
1/2 cup walnuts or pecans

Topping:
Cool Whip or Whipped Cream

Directions:

Whisk cornstarch and sugar together in a saucepan. Add milk and whisk to combine. Add egg yolks and salt. Whisk well. Turn heat to medium and bring to a boil while continually whisking. Cook for 2 - 3 minutes after mixture starts to boil and remove from heat. Stir in vanilla extract.

Let cool for 15 - 20 minutes.

Layer berries and nuts with pudding and top with whipped cream and more berries. Refrigerate for 2 - 3 hours before serving.

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