Ingredients
- 1 package, 3.4 ounces, instant vanilla pudding mix
- 2 cups cold milk
- 8 drops blue food coloring
- 12 chocolate sandwich cookies
- 1 cup whipped topping, thawed
- 12 gummy fish candies
- 16 small candy pearls or round white candies
- 4 clear glasses, each 8 fluid ounces
- 1 medium mixing bowl
- 1 small bowl for cookie crumbs
- 1 whisk
- 1 resealable plastic bag, 1 quart size
- 1 rolling pin or sturdy drinking glass for crushing cookies
- 1 rubber spatula or large spoon
- 1 small spoon for detailed decorating
- 1 rimmed baking sheet or tray, 12 by 18 inches, for carrying the parfaits
- 1 clean kitchen towel, 18 by 28 inches, for wiping spills
- 4 small paper napkins, optional for serving
Instructions
- Cover the table with the clean kitchen towel or use the rimmed tray as your work surface.
- Pour 2 cups of cold milk into the medium mixing bowl. Sprinkle in the instant vanilla pudding mix, then whisk for about 2 minutes until smooth and thickened.
- Add 8 drops of blue food coloring and whisk again until well mixed.
- Let the blue pudding stand for about 5 minutes to allow it to thicken further.
- Place the chocolate sandwich cookies inside the resealable plastic bag, seal it, and crush the cookies with a rolling pin until they form crumbs.
- Pour the cookie crumbs into a small bowl, aiming for a texture similar to damp beach sand.
- Spoon about 2 tablespoons of cookie crumbs into the bottom of each glass and gently tap to settle.
- Add about 1/2 cup of blue pudding to each glass, spooning it into the center and guiding it toward the sides with the back of a spoon.
- Add 1/4 cup of whipped topping to each parfait, spreading it lightly on top.
- Arrange 3 gummy fish on each parfait, pressing them lightly into the whipped topping.
- Scatter 4 candy pearls over each parfait, adjusting their placement as desired.
- Make any small corrections to uneven layers if needed.
- Place the finished parfaits on the tray and refrigerate for 20 to 30 minutes before serving.
Notes
This project does not require heat, blades, or any advanced techniques, making it suitable for beginners and children with supervision. Keep refrigerated and serve within 24 hours for best texture.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
