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Red Velvet Parfaits with Chocolate Peanut Butter Pudding and Toasted Coconut

Today I really wanted to make a nice dessert for after dinner but didn't feel like driving all the way to the store. I started digging through my cupboards to see what I could find. I pretty much always have a spare box of cake mix and an instant pudding on hand. This time I had red velvet mix and chocolate pudding. I also had a tub of cool whip in the freezer. All the ingredients for a prefect parfait. I only used have the cake mix for these parfaits but i cooked the whole thing and froze half to use another time.

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I added peanut butter to the chocolate pudding because peanut butter makes everything better, and topped it all off with some toasted coconut.

Red Velvet Parfaits with Chocolate Peanut Butter Pudding and Toasted Coconut

Prep Time: 20min             Cook Time: 25 min                Total Time 45 min

Yield: Makes 8 6oz Parfaits

Ingredients

1/2 red velvet cake mix prepared according to instructions on box (You can prepare the whole box and freeze half for another time)

1 box instant chocolate pudding mix

1/2 cup peanut butter

1 cup milk

1 tub cool whip

1/2 cup sweetened shredded coconut

Instructions

  • Prepare cake mix according to instructions on box. You will only need half of the cake for this recipe. I chose to cook the whole thing and froze half to use another time.

  • While the cake is cooking spread 1/2 cup of coconut on a foil lined baking sheet and place in the oven as well. Cook for 4-6 minutes until coconut is browned.

  • When cake is done cooking use a spoon to break it up and allow it to cool.

  • To prepare the pudding mixture combine the pudding mix with 1 cup milk using an electric mixture. Add in the peanut butter and then 1/2 of the cool whip.

  • Keep the pudding in the fridge until you are ready to assemble the parfaits.

  • When the cake has cooled completely you can assemble the parfaits. I put mine in wine glasses but you could use any glass that holds 6-8oz.

  • Start by placing a spoonful of the pudding mixture in each of the 8 glasses. Then add cake crumbs till the glasses are just over half filled. Make sure you save some cake crumbs for the top of the parfaits.

  • Add more pudding and then a layer of cool whip.

  • Top off the parfaits with toasted coconut and cake crumbs.

  • Enjoy!

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