Gluten Free Mint Pudding Parfaits

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The ingredients are quite simple:  Hershey’s Instant White Chocolate Pudding, Andes Mint Candies, Creme De Menthe, Chocolate Mint Cookies (these remind me of Girl Scout Thin Mints!) and milk.

I used two boxes of pudding mix and 4 cups of milk for 6 pudding jars. I also used two separate bowls instead of doubling the recipe on the box. Add 2 cups of cold milk, pudding mix and 2 teaspoons of creme de menthe to each bowl. Mix for 2 minutes. Put each bowl covered in the fridge and allow to set to firm up for 30 minutes. Stir well, as creme de menthe settles to the bottom. Put cookies in a zip lock baggie and pound cookies to make crumbs. Add desired amount to bottom of each glass. Add desired amount of pudding and top with Reddi Whip whipped cream. Grate Andes candies directly over each whipped cream mound. Add some unwrapped candies to the sides of whipped cream. Serve immediately. If you want to make ahead of time, prepare pudding early in day and just assemble parfaits right before serving. They come together very quickly.


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