Pistachio Pudding Parfaits

Homemade Pistachio Pudding layered with lemon pound cake and whipped cream |
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I’m not sure these meet the technical definition of “parfait”, but that’s what I’m calling them because there are three layers: soft lemon pound cake, creamy pistachio pudding, and Cool Whip, because that’s what I loved growing up (homemade whipped cream works just as well).


  • ¾ cup shelled pistachios
  • 2 1/2 cups 2% milk
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 egg yolks
  • 2 tablespoons butter, cubed
  • 1 ½ cups cubed lemon pound cake
  • Whipped cream, for garnish


  1. Place the pistachios in a food processor and pulse until they are finely chopped. Add them to the milk and whisk to combine.
  2. In a large saucepan, whisk the sugar and cornstarch together. Add a small amount of the milk and whisk until smooth. Add the rest of the milk and whisk until combined. Turn the burner to medium heat and cook the pudding until it’s thickened, stirring frequently.
  3. Place a strainer over a large bowl and pour the hot pudding into the strainer. Using a spatula, press the pudding through the strainer and discard the solids (it’s okay if some of the nutty bits slip through!). Add the butter to the pudding and stir until it melts.
  4. Divide the pound cake cubes among the serving bowls. Top with the warm pudding. Cover with plastic wrap (the wrap should touch the surface of the pudding to prevent a skin from forming) and chill for an hour or up to one day. Before serving garnish with Cool Whip or whipped cream.


Nutrition estimates do not include the whipped cream or pound cake.


Keywords: pistachio pudding