Pistachio Pudding Snowball Parfait

This dessert keeps things simple and nostalgic while still feeling fresh and homemade. Using pistachio pudding mix makes it quick and reliable, but folding it together with real whipped cream — not whipped topping — gives it a lighter texture and cleaner flavor. Served chilled, it’s an easy, comforting dessert that works beautifully after a big meal.
Yield
4–6 individual parfaits
Pistachio Pudding Base
Ingredients
2 (3.4 oz) boxes pistachio instant pudding mix
3 cups cold milk
Instructions
In a large bowl, whisk the pistachio pudding mix with cold milk until smooth and thickened, about 2 minutes.
Set aside while you prepare the whipped cream.
Fresh Whipped Cream
Ingredients
1½ cups cold heavy whipping cream
2 tbsp powdered sugar or maple sugar
½ tsp vanilla extract
Instructions
In a chilled bowl, beat the cream with sugar and vanilla until soft peaks form.
The whipped cream should be light, fluffy, and spoonable — not stiff.
Assemble the Snowball Parfaits
Additional Ingredients
1½ cups soft vanilla cake crumbs or cubed pound cake
Chopped pistachios for garnish (optional)
Assembly
Gently fold half of the whipped cream into the prepared pistachio pudding to lighten it.
In serving glasses, spoon a layer of cake crumbs, followed by a layer of pistachio pudding.
Add a small dollop of whipped cream, then repeat the layers once more.
Finish with a swirl of whipped cream and a sprinkle of chopped pistachios if desired.
Chill for at least 1 hour before serving.
Kitchen Notes
Using real whipped cream instead of whipped topping keeps the dessert lighter and less sweet. Folding some whipped cream directly into the pudding creates a soft, mousse-like texture without making it heavy. Pound cake works especially well, but any soft vanilla cake or sponge cake is perfect here. This dessert can be made up to a day ahead and stored covered in the refrigerator.
Nutritional Information (approx. per serving)
Calories 310, Protein 5g, Fat 18g, Carbs 32g, Fiber 1g, Sugars 23g, Sodium 290mg
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