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chocolate cherry parfaits

These Easy Chocolate Cherry Parfaits Are the No-Bake Dessert Cups You’ll Love

These Chocolate Cherry Parfaits are an elegant no-bake dessert made with layers of rich chocolate cake crumbs, smooth chocolate pudding, fluffy whipped cream, and juicy cherries. Perfect for parties, holidays, or when you want a quick yet impressive sweet treat.
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Prep Time 20 minutes
Total Time 17 minutes
Servings: 4 parfaits
Course: Dessert
Cuisine: Américaine
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • Chocolate Layer
  • 1 cup chocolate cake crumbs or chocolate cookies, crushed
  • 1 cup chocolate pudding homemade or store-bought
  • Cream Layer
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Cherry Layer
  • 1 cup cherry pie filling or fresh cherries pitted and halved
  • Garnish optional
  • Fresh cherries
  • Chocolate shavings or cocoa powder

Equipment

  • Mixing bowl
  • Hand mixer or whisk
  • Rubber spatula or spoon
  • Measuring cups and spoons
  • Serving glasses or dessert cups
  • Spoon for layering

Method
 

  1. Prepare the whipped cream
  2. In a cold bowl, whip the heavy cream with powdered sugar and vanilla extract until soft, fluffy peaks form. Set aside.
  3. Start layering
  4. Spoon a layer of chocolate cake crumbs into the bottom of each serving glass.
  5. Add chocolate pudding
  6. Add a layer of chocolate pudding over the crumbs and smooth it gently.
  7. Add cherries
  8. Spoon a layer of cherries or cherry filling over the pudding.
  9. Add whipped cream
  10. Top with a generous layer of whipped cream.
  11. Repeat layers
  12. Repeat the layers until the glasses are full, finishing with whipped cream on top.
  13. Garnish and chill
  14. Garnish with cherries and chocolate shavings. Refrigerate for at least 30 minutes before serving for best flavor.

Notes

You can substitute brownies for cake crumbs for a richer texture.
Fresh cherries work best in season, but cherry pie filling adds extra sweetness.
Make up to 24 hours ahead and keep refrigerated.