Baking with Susanna: Saint Patrick’s Day parfaits


Susanna Kemp/Sagamore Staff

Susanna Kemp, Breaking News Writing Editor

Happy Saint Patrick’s Day to those who celebrate! I don’t often make fancy desserts. I eat my desserts because they taste good, and I’m usually too lazy for presentation or for dessert that requires utensils (except cake). But I have to say, this parfait is worth the time it takes to make it look pretty, which is not very long because the recipe is relatively simple and foolproof. It looks impressive and tastes even better and is perfect for a crowd. Even better, if you have extra you can pop a glass into the fridge and eat it within a week (just wait to add the Oreos).


Yield: 3-6 parfaits depending on how large your glasses are.



  • 2 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons instant coffee powder (optional)
  • Pinch of salt
  • 1 ½ cups whole milk
  • ¾ cup heavy whipping cream
  • 4 ounces chopped milk chocolate or milk chocolate chips
  • 1 teaspoon vanilla

Whipped Cookies and Cream

  • 2 cups heavy whipping cream
  • Several drops of green food coloring (optional)
  • ¼-½ teaspoon peppermint extract (optional)
  • ¼ cup confectioners’ sugar
  • 1 teaspoon vanilla
  • 4 crushed Oreos, or more if you want to mix Oreos into the whipped cream. It’s easiest to crush them a rolling pin.


  1. In a medium saucepan, whisk the sugar, cornstarch, cocoa powder, coffee powder, and salt.
  2. Gradually mix in the milk in ¾ cup cream, and bring to a low boil over medium-high heat.
  3. Whisk constantly and continue to whisk after the mixture begins to boil for about 2 minutes.
  4. Whisk in the chocolate pieces and vanilla. Keep mixing until chocolate is fully melted and mixture is smooth, then turn off heat.
  5. Transfer pudding to a medium bowl. Chill in the fridge until set and cold, about 2 hours. If you’re impatient like me, you can put the pudding in the freezer instead for an hour, stirring every 15 minutes or so.
  6. While the pudding is chilling, fit an electric mixer with a whisk attachment and beat the 2 cups cream on high until soft peaks form.
  7. Add the food coloring and peppermint extract if you want to, along with the confectioners’ sugar and vanilla. Keep whisking until stiff peaks form.
  8. If you want to mix Oreos into the whipped cream for some crunch, do so now.
  9. For assembly, dollop alternate layers of pudding and cream in cups or parfait glasses, starting with the pudding. Top with Oreo crumbles.

Tip: There’s a lot you can do to change up this recipe, and it can be customized for almost any occasion. Try a different extract or food coloring or a different topping — I have a suspicion that some M&Ms or berries would taste mighty good.

Recipe adapted from Joy the Baker by Joy Wilson.


See the last baking blog here.