Today is unseasonably warm on the West Coast—80 plus degrees—not your typical sweater weather conditions. If you happen to be in the Northeast right now, attempting to put on a second pair of gloves so you can shovel enough snow to get to your front door, I’m going to apologize for this seeming braggadocios in advance. Today again finds us celebrating Valentine’s Day, a holiday where we honor love and pay homage to those who hold our heartstrings . . . by exchanging awkward cards while getting hopped-up on sugar waiting for our 10:45 PM dinner reservation with 400 other hungry couples—isn’t it magical?! If you’re like me it doesn’t truly matter if we have fancy dinner reservations, or a box of gamble chocolates (Jim Gaffigan understands), what matters is sharing love, and dessert is the perfect conduit!
The above average temps have me cringing at the thought of using my oven, so how am I going to make anything Cupid-worthy? I sat, I pondered. Then I decided to try something new, something that only requires a little refrigeration, something I shall call—Valentine’s Day Pudding Parfaits! Sounds a little corny, so that’s perfect. We’re using two varieties of instant pudding mix (dark chocolate and white), fresh raspberries, whipped topping, and some cookie crumbles. That’s it. These are as festive as they are delicious. Hot weather isn’t going to get in the way of our overindulgence. Pop the Champagne, and let’s layer!
- 1 (3.56 oz) package of Hershey’s White Chocolate Pudding Mix (Instant)
- 1 (3.56 oz) package of Hershey’s Special Dark Pudding Mix (Instant)
- Cold milk for pudding, according to package directions
- 2 cups fresh raspberries, cleaned
- 1 tub cool whip topping, defrosted
- 1 cup cookie crumbles (I used raspberry chocolate Madeline’s)
- Chocolate shavings (I used a chocolate bar & microplane to get shavings, optional)
- Valentine’s Day colored sprinkles for topping (optional)
- Fresh raspberries for garnish (optional)
- In 2 small glass parfait cups (or small glass bowls) place a bottom layer of the cookie crumbles (equally divided between cups).
- According to the instant white chocolate pudding mix, mix pudding and pour layer over cookie crumbles (less than half of glass or bowl height), into both parfait bowls (any remaining pudding can be poured into additional serving bowls and refrigerated).
- Chill in refrigerator for 20-30 minutes, uncovered.
- While pudding sets in fridge crush the fresh raspberries with a spoon and set aside.
- Once 1st pudding layer is set, remove bowls from fridge and spoon thin and even layer of the crushed raspberries onto white choc pudding layer.
- Next spread a thin layer of whipped topping onto he raspberry layer.
- According to package directions, make the Special Dark Chocolate instant pudding in a bowl with a whisk, and pour final layer to almost top of bowl or cup.
- Refrigerate the parfaits to set chocolate pudding, 20-30 more minutes uncovered (any remaining pudding can be poured into additional serving bowls and refrigerated).
- After top layer of pudding is set, before serving, remove parfaits from fridge and top with dollop of whipped topping, chocolate shavings, a fresh raspberry, and sprinkles.
No matter where you are and how many layers you’re wearing, we’re better focused on the ones you should be eating! This weekend, I hope you enjoy a little decadence with your Valentine.Pin It