Smore Parfaits Food

S'MORES PARFAITS

Steps:

• Spoon 3 Tbsp of pudding into the bottom of each serving glass.
• Top with 1/4 cup graham cracker crumbs, 3 more Tbsp of pudding, 1/4 cup marshmallows and 1 Tbsp baking chips; top with remaining pudding and crumbs.
• Refrigerate 1 hour prior to serving.

S'MORES PUDDING PARFAIT

Steps:

• Have 4 parfait or wine glasses ready. Put the milk in the freezer for 20 minutes before you a ready to make the pudding.
• In a medium-size bowl, whisk together the pudding mix and milk until well combined and slightly thick. Let set for 5 minutes.
• Put the graham crackers into a resealable plastic bag and using a rolling pin, roll over the crackers to break them up into coarse crumbs. Spoon about a 1/4 cup or so of the pudding into the bottom of each glass. Sprinkle on a layer of the crumbled graham crackers and then a layer of marshmallows. Repeat with another layer of each ingredient ending with the marshmallows. Carefully light a kitchen torch and lightly brown the top layer of marshmallows. Serve.

S'MORE PARFAITS

Steps:

• Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Let stand 5 min.
• Spoon 1/4 cup of the pudding mixture into each of 4 (8-oz.) parfait glasses. Top each with layers of 2 Tbsp. of the marshmallow creme, 5 of the graham snacks and 1/4 cup of the pudding mixture.
• Refrigerate at least 2 hours. Top each with 1 of the remaining graham snacks just before serving.

S'MORE PARFAITS

Steps:

• In a bowl, whisk milk and pudding mix for 2 minutes.
• Spoon 3 tbls of pudding mix into bottom of each of 4 parfait glasses.
• Layer each glass with 1/4 c cracker crumbs, then another 3 tbls. pudding, 1/4 c marshmallows and 1 tbls. chocolate chips.
• Top glass with remaining pudding and the crumbs.
• Refrigerate for 1 hour minimum before serving.

S'MORE PARFAITS

Steps:

• In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Spoon 3 tablespoons each into four parfait glasses. Layer each with 1/4 cup cracker crumbs, 3 tablespoons pudding, 1/4 cup marshmallows and 1 tablespoon chocolate chips. Top with the remaining pudding and crumbs. Refrigerate for 1 hour before serving.

PHILADELPHIA NO-BAKE S'MORES PARFAITS

Steps:

• Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Let stand 15 min.
• Beat cream cheese, sugar, milk and vanilla in medium bowl with mixer until blended.
• Spoon 1 Tbsp. graham crumbs into each of 10 (4-oz.) ovenproof dishes; top with layers of cream cheese mixture, COOL WHIP mixture, remaining graham crumbs and marshmallows.
• Use kitchen torch to toast the marshmallows just before serving.

LEMON MERINGUE PARFAIT

Steps:

• Line a 20cm round tin, preferably loose-based, with cling film, using more than one piece if necessary to cover the bottom and up the sides, and pop in the freezer.
• Roughly break up the meringues with your fingers into a bowl, aiming for nothing bigger than a golf ball.
• Put the cream and sugar in a large bowl and whisk until starting to stiffen. Stop when it looks floppy, like Greek yogurt.
• Grate over the lemon zest and sprinkle over the gin and meringue rubble. Use a large spoon or spatula to fold the cream up, over and round, until just combined.
• Stir the lemon curd so it's gloopy rather than firm; if it remains too thick, dilute with a tsp of gin. Dollop over the surface of the cream. Take your spoon and fold it in, turning the bowl as you do so - no more than a dozen folds, so the curd forms streaks. Spoon gently into the tin and freeze for at least four hours. Once firm, cover with cling film.
• About 10-20 mins before serving, remove the parfait from the freezer, invert onto a plate, peel away the cling film, and return right-side-up, at room temperature. Serve in wedges with lemon curd drizzled over and the fruit on the side.