Chocolate Parfait for Easter
This delicious and fun Chocolate Parfait for Easter is an easy no-bake dessert. The chocolate pudding and chocolate mini eggs make them perfect for the chocolate lovers!
If you were a kid when the single boxes of cereal were a thing, you know how fun it was to have your own little box that you didn’t have to share with anyone! Kid’s will love that special feeling when they have one of these chocolate parfaits for their very own little dessert!
With layers of crunchy cookie crumbs, a sweet creamy cream cheese, rich chocolate pudding, and of course candy coated chocolate mini eggs, all topped with fresh whipped cream, they’ll be a huge hit!
This post may contain affiliate links, and should you make a purchase through the link, I may earn a small commission with no increase in cost to you.
What you’ll love about this recipe:
This delicious dark chocolate mousse is another single serving dessert that satisfies all the chocoholics!
What You Will Need
Equipment
- electric mixer
- mixing bowls
- rolling pin or food processor
- individual dessert cups
- whisk
Ingredients
- Golden Oreo cookies
- butter
- cream cheese
- sugar
- milk
- whipping cream (heavy cream)
- large box chocolate pudding mix
- mini eggs
How to Make Chocolate Parfait
Be sure to check out the full printable recipe and ingredient list below
Crush Oreos with a rolling pin, combine with melted butter and press into the bottom of dessert cups.
Whip cream until stiff peaks form, set aside. Beat cream cheese until soft, Add sugar and 2 tablespoons of milk and beat until well combined. Fold in half of the whipped cream. Divide between dessert glasses to cover the cookie crumb layer.
Crush mini eggs in a plastic bag with a rolling pin and divide between dessert glasses to cover cream cheese layer, reserving about 3 tablespoons.
In a mixing bowl whisk together the pudding mix and 3 cups of milk until thickened. Divide between dessert glasses. Top each with reserved whipped cream and crushed mini eggs.
Tips and Variations
- use chocolate Oreos for extra chocolatey flavour
- use Cadbury Micro Mini Eggs instead of crushing up the regular mini eggs
- Cool Whip can be used as a substitution for fresh whipped cream
- drizzle with chocolate syrup
- make them in Mason jars with lids to make them easy to transport when you need to bring dessert
- crush the cookies and mini eggs a day or two before and store in ziplock bags until ready to use
Whether you’re hosting Easter brunch, need to bring dessert to dinner party, or just need a chocolate fix, these chocolate parfaits are just the ticket. They are easy to make, and the layers of flavours make them irresistible!
More Spring Recipe Ideas
Easter Chocolate Parfait
Equipment
- electric mixer
- mixing bowls
- Rolling Pin
- dessert cups
Ingredients
- 36 Golden Oreos or other vanilla sandwich cookie
- 6 tablespoons butter, melted
- 1 8 oz package cream cheese, softened
- ¼ cup granulated sugar
- 3 cups whipping cream, whipped
- 1 ½ cups candy coated chocolate mini eggs
- 1 large box instant chocolate pudding mix (170 grams)
- 3 cups + 2 tablespoons milk, divided
Instructions
- Crush cookies by placing in a zipper freezer or sandwich bag and crush with a rolling pin. Add to mixing bowl and combine with melted butter. Divide between 8 dessert cups, and press down slightly.
- In bowl of electric mixer whip cream until stiff peaks form. Transfer to a mixing bowl and set aside.
- In bowl of electric mixer beat cream cheese until soft and creamy. Add sugar and 2 tablespoons of milk, beating until fully combined and fluffy. Fold in half of the whipped cream. Divide between the 8 dessert cups spooning over the cookie crumbs.
- Place mini eggs in a large zipper plastic bag and crush with a rolling pin. Reserve about ¼ cup, divide the rest between the dessert cups by sprinkling over the cream cheese layer.
- In a large mixing bowl whisk the chocolate pudding mix and 3 cups of milk until thoroughly combined and thickened. Divide between the 8 dessert cups, spooning over the crushed mini eggs.
- Divide remaining whipped cream between the dessert cups, spooning over top of the chocolate pudding layer. Sprinkle reserved crushed eggs over each. Chill until ready to serve.
Notes
PIN IT FOR LATER
