Start by preparing the pistachio pudding. In a large mixing bowl, whisk together 1 box (3.4 oz) of instant pistachio pudding mix and 2 cups of cold milk. Whisk for about 2 minutes, or until the mixture is smooth and begins to thicken.

If you notice any lumps, strain the pudding through a fine-mesh sieve into a clean bowl. Cover the pudding with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the fridge for at least 2 hours, or until set.

While the pudding is chilling, prepare the whipped cream. In a large mixing bowl (or the bowl of a stand mixer), combine 1 cup of cold heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract.

Using a hand mixer or stand mixer, whip the cream on medium-high speed until stiff peaks form. Be careful not to overwhip—stop as soon as the cream holds its shape when you lift the beaters.

Transfer the whipped cream to an airtight container and store it in the fridge until you’re ready to assemble the parfaits.

For the crunchy layer, you can use crushed cookies (like shortbread or graham crackers) or chopped nuts (like pistachios or almonds). If using nuts, toast them in a dry skillet over medium heat for 3-5 minutes, stirring occasionally, until fragrant. Let them cool, then chop or crush them into small pieces.

Now it’s time to layer the parfaits! Grab 4 clear glasses or bowls (mason jars or wine glasses work beautifully).

Start with a layer of pistachio pudding, using a spoon or piping bag to create an even layer. Next, add a layer of whipped cream, followed by a sprinkle of crushed cookies or nuts. Repeat the layers until the glasses are full, finishing with a dollop of whipped cream on top.

For a beautiful finishing touch, garnish the parfaits with extra whipped cream, crushed cookies, or chopped pistachios. You can also add a drizzle of chocolate sauce, caramel, or honey for extra indulgence.

Serve the parfaits immediately, or store them in the fridge until you’re ready to enjoy.