Tag Archives: chocolate pudding

Individual dessert parfait cups

Being a foodie we tend to eat with our eyes first! Plating a meal or even a dessert does matter and brings a smile to my face when it is does properly. I will admit I am still a work in progress when it comes to plating, I try but sometimes it doesn’t come out as well as I wanted it to.

IMG_4155.JPGI am totally one of those people that takes pictures of my food; when a dish is placed in front of me that looks like a piece of art I just have to snap a photo. I plating envy – sounds like a thing right?
I was asked to bring a dessert to a friends house that was serving Alaska King Crab Legs and every time we go to their place, you can tell the entire meal was well thought out. Table set with linens, water and wine glasses. I try to reciprocate with the same when they come to our place.
I ended up making individual parfaits and yes you can definitely spoon all the ingredients in the glasses or cups you are using but I wanted to try to avoid smudges if I could. I also chose to not make everything from scratch; sometimes it just make sense.

Individual dessert parfait cups

Donna Clark - Cooking at Clark Towers
quick and easy dessert
Prep Time 20 mins
Servings 4


  • 1 cup graham cracker crumbs
  • 4 cup chocolate pudding cups
  • 1 box cheesecake mix or cheesecake flavored instant pudding
  • 1 cup mini chocolate chips
  • 2 containers cool whip
  • 1/2 cup pecans chopped


  • make the cheesecake filing per the box directions
  • chop the pecans
  • the cups you choose to fill define how much of the fillings you should add to each cup
  • add to the cups in order. graham cracker, chocolate pudding, cheesecake, some of the chocolate chips, cool whip and finish with the chopped pecans.


you can change up any of the fillings. for instance banana and chocolate are great together.
add some fresh raspberries or strawberry's. Change it up for your taste.


Chocolate Pie

I am sitting here staring at a blank page wondering what recipe I want to share with all of you. We are coming up on a new year; 2015 is fast approaching.  I have never formerly made any resolutions; out loud anyway. But I am going to consider 2015 as a blank page that I can fill however I want.

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I do want to fill my blank page with things that bring me joy, I love cooking and sharing recipes that I think everyone should try. I love showing people how to make delicious food in my kitchen.  I want to learn how to take better photographs; I would love to create a cookbook with my daughter even if it is just for the two of us; which in turn would help me organize my recipes, they are everywhere and sometimes hard to find when I want to make something.

I wanted something chocolaty for Christmas dessert this year.  It had to be something that came together pretty simple as I had a pretty ambitious menu for breakfast and dinner on Christmas day.  I did have a few sous chefs this year.

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Chocolate Pie


To make it easier on yourself; you can use a pre-made crust from your local grocer’s freezer section. Or by all means make your favorite basic crust – you will need to blind bake and cool which ever you choose. Note this recipe will make 2 regular size pie shells. You can make 1 deep dish size crust but there should still could be some extra filling. You can also store the leftovers in small ramekins/glasses – makes a nice chocolate treat for later.


1 ½ cup sugar

¼ corn starch

¼ tsp salt

3 cups milk – I used 1%

4 whole egg yolks

6 ½ ounces bittersweet chocolate, in pieces

2 tsp vanilla

2 tbs butter

Whipped cream – optional – it cuts the deep chocolate flavor and also covers up less than perfect surfaces; if you need to.

Combine sugar, cornstarch, and salt in a medium saucepan. Whisk together

Pour milk and egg yolks. Whisk together

Stir over medium heat until the mixture just comes to boil and thickens 5+/- minutes. as soon as it starts to bubble and becomes thick similar to pudding; remove it from the heat. Add chocolate, vanilla and butter. Stir till combined.

Pour the pudding into the prepared pie crust.

Chill in the fridge uncovered for at least 4 hours.

Slice and serve with whipped cream!

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I want to wish you all a VERY Happy Healthy 2015 and keep exploring new foods and recipes