How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Black Forest Parfaits?

You need 6 ingredients. The key ingredients include: 1 (3 1/2 ounce) packagefat-free instant white chocolate pudding and pie filling mix, 2 cups skim milk, 1 (20 ounce) can light cherry pie filling, ¾ cup chocolate wafer crumbs (about 16 cookies), and more.

Is Black Forest Parfaits suitable as baking & desserts?

Yes, Black Forest Parfaits falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Black Forest Parfaits?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black Forest Parfaits Recipe

Name: Black Forest Parfaits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/2 ounce) packagefat-free instant white chocolate pudding and pie filling mix; 2 cups skim milk; 1 (20 ounce) can light cherry pie filling; ¾ cup chocolate wafer crumbs (about 16 cookies); 6 tablespoons frozen reduced-calorie whipped topping, thawed; fresh cherries (optional)

Black Forest Parfaits – a delicious recipe with milk, light cherry pie filling, chocolate wafer crumbs, frozen reduced-calorie whipped topping, fresh cherries. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

1 (3 1/2 ounce) packagefat-free instant white chocolate pudding and pie filling mix
2 cups skim milk
1 (20 ounce) can light cherry pie filling
¾ cup chocolate wafer crumbs (about 16 cookies)
6 tablespoons frozen reduced-calorie whipped topping, thawed
fresh cherries (optional)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
425 kcal
Category
Baking & Desserts

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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Black Forest Parfaits

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