Cozy Cameo: Rich, Dark, and Handsome

Chocolate Parfait

Chocolate Parfait

Come to mama, little chocolate sandwich cookie
Let me crumble you into my glass
I’ll spoon some silky, chocolate pudding over you
And after, a smooth cloud of creamy, chocolate fluffiness
I’ll then sprinkle in a bit more of you, little chocolate sandwich cookie
And layer more velvety goodness over top
Until my entire glass has been filled to the brim
With dark chocolate richness, and your sweet, crumbled cookie-ness

Chocolate Parfait

Chocolate Parfait

Taste what’s good and pass it on.


Chocolate Parfait

Rich, Chocolaty Cookies N’ Cream Parfaits
Print this recipe 

(Makes about 6 servings in 6 ounce glasses, or 4 servings in 10 ounce glasses)


16 fl oz whipping cream, cold
2 tablespoons sugar
2 (16 ounce) tubs all natural Belgian chocolate pudding*, divided use
24 all natural chocolate-vanilla sandwich cookies*, crushed into chunky consistency
1 (1ounce) square semi-sweet chocolate, to shave for garnish


-In the bowl of a mixer (or using a hand-held), add the cold cream and begin whipping; once thickened slightly, sprinkle in the sugar and finish whipping just until stiff peaks form; set aside for a moment.

-In medium-large bowl, add 2 cups of the chocolate pudding (reserving the remaining pudding) and begin adding the whipped cream to it in several increments, gently folding in to keep a fluffy and light consistency, as this is the “chocolate mousse” part of the dessert; once all whipped cream is incorporated, set aside and prepare glasses.

To Assemble (for 6 servings in 6 ounce glasses):

-Begin by adding equal amounts of the crushed cookies to the bottom of each glass (about 3 tablespoons), next a layer of chocolate pudding (about 3 tablespoons), and next a layer of the “chocolate mousse” (about 3 tablespoons); repeat this process again for each glass, with another layering of crushed cookies, then the pudding, then the “chocolate mousse”, finally finishing with a final sprinkling of crushed cookies and a decorative dollop of “chocolate mousse”; garnish by shaving a little of the semi-sweet chocolate square with a vegetable peeler over the tops of each glass; refrigerate until ready to serve, or serve immediately.

To Assemble (for 4 servings in 10 ounce glasses):

-Follow assembly instructions above only increase the quantity of each layer to about 5 tablespoons in order to fill each glass.

*Trader Joe’s “Belgian Chocolate Pudding” (or any “ready made” chocolate pudding) and “Chocolate-Vanilla Bean Joe-Joe’s” Sandwich Cookies.

{ 60 comments… add one }

  • Villy @ For the love of Feeding April 24, 2012, 1:22 am

    Oh dear, what a heavenly dessert!

  • Tara Noland April 24, 2012, 12:54 pm

    Wow, that looks crazy good. I am going to feature it on my new Mouth Watering Mondays post. Come on over next Monday to check it out.

  • Lynda Rice April 24, 2012, 5:11 pm

    I’m the momma!!! Oh yes….come to me! What a luscious chocolate dessert!

  • Jesica @ Pencil Kitchen April 25, 2012, 9:02 pm

    finally! a dream come true ;D

  • Katie @ OhShineOn April 26, 2012, 9:08 am

    Oh my. Ohhhhhh my. Sweet baby Jesus. I’m at a loss for words, except, “gimme!”

  • Laz April 26, 2012, 9:52 am

    I am not big into sweets but would enjoy this. Layers of goodness. It would induce a pleasurable sugar coma.

    Be well

  • A.B. April 29, 2012, 5:57 pm

    Do you suppose you could make this in a trifle bowl? How would the mousse layer stand up?

    • thecozyapron April 29, 2012, 8:57 pm

      Hi A.B., thanks for your question, as it’s a really good one. As gorgeous as this recipe would look in a trifle bowl, you most likely wouldn’t get your desired results come plating time. This recipe is specifically made for individual serving glasses where its layers are contained, and most likely wouldn’t hold its shape very well on a plate.

    • Redpenny August 12, 2012, 7:24 am

      I think this would do fine in a Trifle bowl. I make many different kinds of trifles and they all look lovely till the 1st serving! Nobody cares after that they just want it on their dish!

  • Live a Sweet Life April 29, 2012, 10:10 pm

    Oh my!! This looks killer!

  • Theresa April 30, 2012, 8:40 pm

    Can you use a different type of pudding, like something more common? (Jello brand, etc.)

    • thecozyapron April 30, 2012, 10:25 pm

      Hi Theresa, yes, feel free to use your preferred brand of chocolate pudding.

  • Line May 6, 2012, 6:12 am

    Too bad that’s not translated in french :( I don’t get all the steps and it looks soooooooo delicious :p

    • Jana Banana May 16, 2012, 2:01 pm

      Salut Line! Je parle francais un petit peu.. mais voici (je pense) le recu en francais:

      16 once fouetté cream, le froid
      2 cuillères à soupe du sucre
      2 (16 once) les paquets pudding du chocolat (Jello, etc.) {l’usage divisé}
      24 tous les petits gâteaux de sandwich de chocolat-extrait de vanille naturels* (comme des Oreos)
      écrasé dans l’homogénéité grosse
      1 (1 once) piece du chocolat à demi doux, se raser pour la garniture

      Préparation :

      -Dans le bol d’un mélangeur (ou utilisant un à main) ajoute la crème froide et commence fouetter ; a épaissi une fois légèrement, asperger dans le sucre et la fin qui fouette juste jusqu’à ce que les sommets raides forment ; mettre de côté pour un moment.

      -Dans le moyen-grand bol, ajouter 2 tasses du pudding de chocolat (réservant le pudding restant) et commence à ajouter la crème fouettée à lui dans plusieurs augmentations, pliant doucement dans garder une homogénéité duveteuse et légère, comme ceci est le « la mousse de chocolat » la partie du dessert ; une fois toute la crème fouettée est incorporée, met de côté et préparer des verres.

      J’espere toutes des directions sont “ok”

      • Line September 29, 2012, 2:41 am

        Oh merci beaucoup pour cette aide précieuse !! :) :)

  • Inês R' May 6, 2012, 9:43 am

    Hi! :)
    Could you please translate the recepy into portuguese? My english is not very good and I realy want do try this… :/
    If you don’t mind, you could send it to my e-mail, please.

    • Bek February 1, 2015, 2:45 am

      (Faz cerca de 6 porções em 6 copos de onça, ou 4 porções em copos 10 onças)


      16 fl oz creme de leite fresco, frio
      2 colheres de açúcar
      2 (16 onças) tubs tudo natural belga pudim de chocolate *, uso dividido
      24 todos os biscoitos recheados de chocolate naturais de baunilha *, esmagado em consistência grossa
      1 (uma onça) de chocolate semi-doce quadrado, fazer a barba para guarnecer


      -No Tigela da batedeira (ou usando uma de mão), adicione o creme de leite frio e começar a chicotadas; uma vez engrossar um pouco, polvilhe o açúcar e terminar chicoteando apenas até formar picos firmes; definir lado por um momento.

      -Em De médio tigela grande, adicione 2 xícaras de o pudim de chocolate (reserve o restante pudim) e começar a adicionar o creme batido a ele em vários incrementos, gentilmente dobrando-se para manter uma consistência macia e leve, pois esta é a “mousse de chocolate “parte da sobremesa; uma vez que todos chantilly é incorporada, retiradas e preparar óculos.

      Para montar (para 6 porções em vidros 6 oz):

      -Begin Por adição de quantidades iguais dos bolinhos esmagados para o fundo de cada copo (cerca de 3 colheres de sopa), ao lado uma camada de pudim de chocolate (cerca de 3 colheres de sopa), e em seguida uma camada de “mousse de chocolate” (cerca de 3 colheres de sopa); repita o processo novamente para cada vidro, com um outro camadas de biscoitos triturados, em seguida, o pudim, então o “mousse de chocolate”, finalmente terminando com a aspersão final de biscoitos triturados e um montão decorativo de “mousse de chocolate”; enfeite raspando um pouco da praça chocolate semi-doce com um descascador de legumes ao longo dos topos de cada vidro; leve à geladeira até a hora de servir, ou sirva imediatamente.

      Para montar (para 4 porções em copos 10 onças):

      Instruções de montagem -follow acima só aumentar a quantidade de cada camada de cerca de 5 colheres, de modo a encher cada um vidro.

  • S May 8, 2012, 10:04 am

    Tasted great, but presentation wise, what do you suggest to get the mixture and pudding in the cups? My layers were kind of blotched on the side of the interior of the cups. Thanks!

    • thecozyapron May 8, 2012, 11:33 am

      Thanks for coming by to comment and ask a really great question. Yes, it can be a little tricky getting the layers into the cup/glass; to be honest, mine are never really “prefect”, and a good thing about parfait desserts is that they’re pretty forgiving when it comes to presentation, because it’s all about the delicious layers, even if a bit messy. I try to just have as steady of a hand as possible, and drop smaller spoonfuls of each layer’s quantity aiming towards the center of the glass, then I can carefully spread it out gently. If the sides get a little messed up, I carefully try to wipe them a bit with a clean paper towel, but I don’t go too crazy with it. Hope that helps!

    • Mandi June 12, 2012, 9:38 am

      I was just reading your comment and here is a way to be able to make this look incredible. Take a gallon size ziplock bag or whatever storage bag you use. put the mousse in a bag and do the same with the pudding in a seperate bag. Now on a corner of the bottom of the bag cut a corner out just big enough that you are able to fit into the dessert cup that you can squeeze the bag and the stuff comes out. Squeeze the pudding in the cup in the amount you think is right. Then do the same with the mousse. keep doing that with the layers in the cups. It will make it less of a mess and more presentable for showing off! Hope this tip helps

  • SP May 9, 2012, 4:33 pm

    I am a HUGE cookies and cream fan, so needless to say, you have me drooling looking at your pictures. VERY jealous! You are my idol.

  • Courtney @ Bake.Eat.Repeat. May 17, 2012, 12:27 pm

    Now this is a show stopping dessert! And so simple too. Thanks for sharing!

  • Lisa Montalva May 24, 2012, 9:54 am

    Come to mama is right. I found this pic on pinterest, but no recipe. I have been searching for 30 minutes, :). Cant wait to make it. I am a chocolate freak. I usually dont write many chocolate recipes, because I would eat them before I would get to take a picture. Thank you for this one. Keep up the good work. Love your site. Lisa Montalva aka The Gourmet Mom

    • thecozyapron May 24, 2012, 12:22 pm

      Hi Lisa, so glad you found the recipe, and I hope you enjoy it!

  • Nv August 9, 2012, 11:09 am

    Can someone help!!!!i have to hav some of this,but in the uk we dont have chocolate pudding USA style!our belgian chocolate puds are sponge cakes filled with chocolate sauce!does anyone have a good recipe for making chocolate pudding trader joes style?!

  • Jaree August 11, 2012, 5:42 pm

    Going to buy the stuff now to try it! I’ll let you know how it goes!!

  • Jaree August 11, 2012, 8:27 pm

    Mine turned out perfect! Yumm!!

    • The Cozy Apron August 11, 2012, 9:31 pm

      Yeay, Jaree! Thanks for coming back to let me know how it turned out for you.

  • jill August 13, 2012, 7:21 pm

    I just bought the ingredients and ate so many
    cookies i have to buy another bag to make the dessert!
    I’m making them for a bake and plan to use the
    “Crystal cut” plastic cups.

    Thanks for this great and easy recipe!

    • The Cozy Apron August 13, 2012, 10:30 pm

      Your comment made me laugh, Jill! And if you think the cookies alone are hard to stop eating, just wait until you taste the actual finished dessert; let me just say you’d better plan on making extra.

  • Bev August 20, 2012, 4:03 pm

    Would this recipe work if you made it a day ahead? Looks fabulously delicious!

    • The Cozy Apron August 20, 2012, 7:02 pm

      Hi Bev, a day ahead would be just fine – if you leave some room at the top of your glass, you could even put a little plastic wrap over just to keep any fridge smells from infiltrating.

  • shireen. August 29, 2012, 3:13 pm

    i just tried it today…..GONE IN SECONDS. WE REALLY LOVED IT THANK YOU <3

  • Zola August 29, 2012, 3:50 pm

    me and my mom r going to make this tonight i looks so good and hope it tastes good too!!!

  • mary welborn September 25, 2012, 3:29 pm

    This looks so yummy.

  • Kristi @ My San Francisco Kitchen October 3, 2012, 8:19 pm

    All I can say is WOW! This looks incredible!!!! Beautiful photography as well :)

  • Shelly October 28, 2012, 8:44 am

    This is really yummy and fun to make. I would suggest only using th pudding from trader Joe’s that the recipe suggests. It has a firmer consistency and is really rich. Serve in small portions or it is just too rich. Yum!

  • Nicole November 14, 2012, 7:55 pm

    Hi I found this pic on Facebook and found the recipe here. Problem is I am from Australia and we don’t have the same brands as you in everything. Would any chocolate pudding mix work or should I look for a certain ingredient in the mix pack?

    • The Cozy Apron November 14, 2012, 9:22 pm

      Hi Nicole, I would say that any chocolate pudding mix would work once prepared, but if you can find an already prepared chocolate pudding that is nice and creamy(perhaps in the refrigerated section of your grocery store), then that’d be ideal. Basically, you want a rich, creamy and deep chocolatey pudding; one that you’d enjoy eating would be just perfect!

    • Kelie April 3, 2013, 7:43 pm

      Hi Nicole,
      I’m also from Australia and I have used the packet mousse from woolies (the one you add milk too and set in fridge) It works perfect!

  • Sonia December 11, 2012, 9:25 am


    Pour le convertisseur de mesure utilise ce lien:

    16 flz de creme fouettee, froide
    2 cc (cuillere a cafe) de sucre
    16 ounce de pudding au chocolat naturel
    24 oreos a ecraser grossierement de facon a laisser des morceaux
    1 gros carre de chocolat a rape pour la deco a la fin

    – dans un bol a mixer (ou le faire a la main), fouetter la creme fouettee, quand elle commence a s’epaissir saupoudrer le sucre dessus et continuer a fouetter jusqu’a ce qu’apparaissent des pointes aigues, mettre de cote et laisser reposer un petit moment
    – dans un bol moyen: mettre 2 coupes de pudding au chocolat (reserver le reste pour plus tard) et commence a incorporer la creme fouette petit a petit au pudding. Melanger doucement jusqu’a ce que cela forme la consistence d’une MOUSSE legere. Une fois que toute la creme fouettee a ete inceree et melange, mettre de coter.

    d’abord mettre la meme quantite de Oreo dans le fond des verres
    ( env. 3 cc), ensuite 3cc de pudding au chocolat, ensuite 3cc de MOUSSE, recommencer le process une fois, puis remettre du Oreo et faire un petit dome de mousse avant de raper du chocolat dessus.

    A refrigerer ou a servir de suite

  • Sandi January 19, 2013, 9:44 pm

    Do you have any idea of the calories, or shouldn’t we ask?

    • The Cozy Apron January 20, 2013, 3:33 pm

      Hi Sandi! I love your question – and can I be honest with you? I really don’t know how many calories there are in this dessert; I personally just like to pretend calories don’t exist for this one.

  • Beth January 22, 2013, 3:29 am

    So glad to actually find this recipe. My 9 year old found it on Pinterest but never got to the actual recipe through there. As part of homeschooling science (with math) he is given directions to pick a recipe, check for ingredients, make a list of what is missing estimating the cost of each item, go shopping (with Mom of course) for the items using his estimated budget, then come home and make it (on his own – within safety limits). So far his chocolate chip cookies came out great, but this will be far better! And what he really wanted to make, so thank you.

    • The Cozy Apron January 22, 2013, 1:14 pm

      Beth, that is so great – thanks for sharing that with me! I’m thrilled that you’ve found the recipe; please come back to share your son’s experience if you get the chance, as I’d love to hear about it!

  • KC January 24, 2013, 9:02 pm


  • Jennine March 23, 2013, 5:50 pm

    Thank you!!!! I found one of your pictures on facebook when a friend tagged me. I am thrilled to have found your recipe. I am going to share it on my business page with link back to you. CAN’T WAIT TO MAKE THESE!!!!

    • The Cozy Apron March 23, 2013, 8:12 pm

      I’m glad you’ve found it too, Jennine! Hope you enjoy these treats, and thank you for your desire to share them!

  • Codie Sprague July 21, 2014, 12:11 pm

    This looks really good so I am deciding to try to make it for my youth group I’m in but the only problem is….. I don’t have whipping cream and I was wondering if there was a substitute I could use or if there is a really easy way to make whipping cream I need to know before July 25, 2014 thank-you hope to hear from you soon!!!!!! Old Paths Baptist Church

    • The Cozy Apron July 21, 2014, 3:47 pm

      Hi Codie! If you need to substitute, you can use whipped topping, like Cool Whip; but if you just buy whipping cream in the dairy section of the grocery store (usually next to the half & half), then just follow the directions in the recipe to make your own whipped cream. Hope that helps!

  • Emily Rodriguez October 25, 2015, 12:03 pm

    Hi, I just wanted to ask you a question, how did you come up with this delicious dessert it looks quite mouth watering .😋

    • The Cozy Apron October 29, 2015, 3:09 pm

      Hey Emily, thanks so much! That’s a tough question to answer, but the easiest way is to say that I try to let my appetite guide me, lol! I was craving something chocolatey and decadent when I thought this one up, and tried to imagine the textures that I was looking for in it, and just went from there. :-)

  • Sandra Bullock February 23, 2016, 4:35 pm

    What is the caramel looking substance?

    • The Cozy Apron February 24, 2016, 6:16 pm

      Hi there! No caramel in this recipe—perhaps the chocolate pudding looks a little like that? :-)

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