Description
Delight in these festive Mini Eggs Easter Brownie Parfaits, an easy no-bake dessert layering rich brownie cubes, creamy chocolate pudding, whipped topping, crushed chocolate cookies, and chopped Cadbury Mini Eggs. Perfect for a springtime celebration or Easter treat, these parfaits combine textures and flavors that will please both kids and adults alike.
Ingredients
Scale
Brownie Base
- 1 batch baked brownies, cut into small cubes (about 4 cups)
Pudding Layer
- 1 package (3.4 ounces) instant chocolate pudding mix
- 2 cups cold milk
Other Layers & Toppings
- 2 cups whipped topping or whipped cream
- 1 cup crushed chocolate sandwich cookies
- 3/4 cup Cadbury Mini Eggs, roughly chopped
- 1/4 cup chocolate syrup
- Extra whipped topping for garnish
Instructions
- Prepare the Chocolate Pudding: In a medium bowl, whisk together the instant chocolate pudding mix and cold milk until smooth and thickened, about 2 minutes. Set aside to fully set.
- Layer the Parfaits: In serving glasses or jars, start with a layer of brownie cubes followed by a layer of chocolate pudding. Next, add a layer of whipped topping.
- Add Crunch and Mini Eggs: Sprinkle a layer of crushed chocolate sandwich cookies and roughly chopped Cadbury Mini Eggs over the whipped topping.
- Repeat Layers: Repeat the layering process — brownie cubes, pudding, whipped topping, cookies, and mini eggs — until the glasses are filled.
- Final Garnish: Drizzle chocolate syrup over the top, add a final dollop of whipped topping, and sprinkle with more crushed mini eggs.
- Chill: Refrigerate the parfaits for at least 30 minutes before serving to allow the layers to set and flavors to meld beautifully.
Notes
- Store-bought brownies work well for a quick dessert, or homemade brownies can be used for a personalized touch.
- For extra richness, add a layer of chocolate mousse or vanilla pudding between layers.
- These parfaits can be assembled several hours ahead and stored in the fridge until ready to serve, making them perfect for entertaining.
