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–+ servings
Susan Queck

Pink Candy Cane Pudding Parfaits

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Total time20 minutes
Servings: 6 yields
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 15 Oreos Crushed
  • 1 3 oz. Box on Candy Cane Pudding or vanilla pudding
  • Milk
  • 1 Cup Whipping Cream
  • ½ Pound Cake
  • 1 Handful Peppermint Marshmallows
  • Neon Pink Food Coloring optional
  • Sprinkles

Step by Step
 

Start Preparation
  1. Make Pudding according to directions on box. Optional – Add 2 – 3 drops of Hot Pink Food Coloring while stirring. Set in fridge.
  2. 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.
  3. To assemble, layer, Oreo crumbs, Candy Cane Pudding, Whip Cream, Pound Cake. Repeat as desired and top with Peppermint Marshmallows and sprinkles for decoration.
  4. Leave in fridge until ready to eat. Enjoy!

Nutrition

Serving: 1 yieldCalories: 466 kcalCarbohydrates: 67 gProtein: 4 gFat: 21 gSaturated Fat: 11 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 7 gTrans Fat: 0.1 gCholesterol: 45 mgSodium: 615 mgPotassium: 128 mgFiber: 1 gSugar: 41 gVitamin A: 584 IUVitamin C: 0.2 mgCalcium: 113 mgIron: 4 mg

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