Imperial Sugar
Dixie Crystals

Neapolitan Pudding Parfaits

Neapolitan Pudding Parfaits Dixie


  • 2 ounces white chocolate, finely chopped or grated
  • 2 ounces semi-sweet chocolate, finely chopped or grated
  • 2 tablespoons strawberry jam
  • 2/3 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1/4 cup cornstarch
  • Pinch of salt
  • 2 cups milk
  • 1/2 cup heavy whipping cream
  • 4 large egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • 5 drops red food coloring (optional)
  • Chocolate shavings, fresh fruit, or whipped cream (optional garnish)


  1. Pour finely chopped white chocolate into a small bowl (large enough to hold a cup of pudding).
  2. Pour finely chopped semi-sweet chocolate into another small bowl.
  3. Pour strawberry jam into a third small bowl. Set aside.
  4. In a medium saucepan, whisk together sugar, cornstarch, and salt.
  5. Continue whisking while slowly pouring in milk and cream until cornstarch is completely dissolved.
  6. Vigorously whisk in egg yolks.
  7. Set saucepan over medium heat and whisk constantly until pudding thickens and you see large bubbles begin to form and pop, about 6-7 minutes.
  8. Reduce heat to low and continue to cook for 1 minute, whisking vigorously.
  9. Remove from heat and pour through a fine-mesh sieve into a bowl.
  10. Stir in vanilla.
  11. Equally divide pudding among three small bowls allowing pudding to completely cover white chocolate, semi-sweet chocolate, and strawberry jam.
  12. Stir strawberry jam and pudding together and stir in red food coloring, if using.
  13. Allow bowls of pudding and chocolate to rest for about 3 minutes then stir until melted and smooth.
  14. Layer chocolate, strawberry, and vanilla pudding into 4-6 small glasses or parfait cups.
  15. Cover with plastic wrap (placed directly on surface of pudding) and let rest at room temperature for 15 minutes.
  16. Chill in refrigerator for at least 2 hours before serving.
  17. Garnish with chocolate shavings, fresh fruit, or whipped cream if desired.
Dixie Crystals Insight

NOTE: It’s important to allow pudding to come to a boil so that it thickens and stays thick once refrigerated. Vigorously stirring ingredients together once they come to a boil helps to make pudding smooth and creamy. 

Recipe created for Dixie Crystals by Beth Jackson Klosterboer @Hungry Happenings.