Tomorrow is Mother’s Day, and we’re having Russell’s mom and grandmother down for brunch. I have french toast casserole and an egg, hash brown, ham, and leek casserole in the fridge ready to be baked, and I put together sweet parfaits for dessert.
Grandma Pat is a diabetic, so these parfaits – made with sugar-free pudding mix – will be ok for her to eat, and will be tasty for all of us. They may not make it to tomorrow morning…
- 1, 1 ounce box of Jello-brand sugar-free instant pudding mix
- 2 cups of cold milk (for the pudding)
- honey graham crackers (crushed, to make a little over 1 cup)
- 1 teaspoon of sugar
- 2 tablespoons of melted butter
- fresh strawberries, blackberries, and raspberries
- individual serving-sized dishes
- Wash and slice your berries – I left the blackberries and raspberries whole, but sliced the strawberries.
- I crushed the graham crackers in a food processor. They do sell already made crumbs, but I wasn’t going to use three pies worth (the smallest box I could find), so I made my own.
- Mix the sugar into the graham cracker crumbs.
- Then mix in the melted butter with a fork – it’s like you’re making it the consistency of a normal graham-cracker crust. Don’t use all of the crumbs. Save some for garnish.
- Whisk the instant pudding mix and the milk together until it sets.
- Add the graham crackers to the bottom of each serving dish and press down with a spoon.
- Next, line the edges of the dish with sliced strawberries and blackberries in between.
- Spoon in enough pudding mixture to cover the berries.
- Top with more blackberries and raspberries, and garnish with graham cracker crumbs.
- That’s it! Refrigerate if you won’t eat right away; cover with plastic wrap.
I hope they go over well! I debated mixing some plain vanilla pudding in with the cheesecake, which you could probably do to make the pudding go farther. I’ve also seen this dessert prepared with vanilla wafers, but I like graham crackers much better! You can use different types of fruit to make it your own.