Cornflake Cookie Pudding Parfait
Cornflake Cookie Pudding Parfait
MI
miradu
Inspired by Christina Tosi’s whimsical, nostalgic desserts, this playful Cornflake Cookie Pudding Parfait layers creamy, cereal-infused pudding with crumbled frosted sugar cookies and a confetti of rainbow sprinkles. The cornflake milk pudding captures the essence of childhood breakfasts, while the cookie crumbles add surprise bites of sweetness and texture. Each parfait is topped with a crunchy sprinkle of toasted cornflakes, making it a delight for both the eyes and taste buds. This dessert is perfect for parties, bringing a sense of fun and nostalgia to the table—just the kind of treat you’d want to share and show off!
Ingredients
Instructions
  1. Preheat oven to 300°F (150°C). Spread 2 cups cornflakes on a baking sheet and toast for 10 minutes until golden and fragrant. Let cool.
  2. In a saucepan, combine milk, heavy cream, and toasted cornflakes. Let steep for 20 minutes, then strain, pressing on the cereal to extract maximum flavor. Discard soggy cornflakes.
  3. Return the cornflake-infused milk to the saucepan. Whisk in sugar, salt, dry milk powder, and cornstarch until smooth.
  4. Cook over medium heat, whisking constantly, until the mixture thickens and just bubbles, about 5–7 minutes.
  5. Remove from heat. Stir in butter and vanilla extract until fully incorporated. Cool to room temperature, then chill in the fridge for at least 1 hour.
  6. To assemble, layer chilled cornflake pudding, crumbled frosted sugar cookies, and rainbow sprinkles in glasses or jars. Repeat layers, finishing with pudding.
  7. Top each parfait with a sprinkle of extra toasted cornflakes and more sprinkles. Serve chilled.