Boston Cream Parfaits

Heat 1/2 cup heavy cream in the microwave for about 1 minute until bubbling.

Add 1/2 cup chocolate chips to the heated cream and stir until melted.

Stir in 1/2 cup vanilla extract and set the ganache aside to cool for 10-15 minutes.

Cut the pound cake into rounds using a 1/4 cup measuring cup, aiming for pieces about 1/2 inch thick.

Prepare 3.9 oz of instant vanilla pudding according to the package directions, using between 1 1/2 and 1 3/4 cups of milk.

Assemble the parfaits in 8 oz jam jars, starting with a layer of pound cake pressed down into the bottom.

Add a spoonful of instant vanilla pudding on top of the pound cake.

Repeat the layers: another piece of pound cake, followed by a spoonful of chocolate ganache spread to the sides.

Continue layering with another piece of pound cake, another spoonful of vanilla pudding, and top with chocolate ganache spread to the edges.

Store the parfaits in the refrigerator with lids on until ready to serve, then pipe whipped cream on top before serving.

Equipment Needed

Spice Level:

Allergens