I was compensated to curate this recipe.
I absolutely love autumn. It’s my favorite season. The spicy scents of pumpkin everything baking, the crisp air that stings your nose and tickles your lungs, the woodsy smell of leaves falling and decaying in the ground, the vibrant oranges and reds of leaves ready to take their leave.
It’s more difficult to get excited about autumn in Florida.
The leaves don’t change colors, it doesn’t get cold, nobody is burning their fireplaces and filling the air with the scent of wood burning. As a matter of fact, I went to Madilyn’s soccer game at 9am this morning and I had sweat rolling down my spine by 9:15.
This is a true story, y’all.
The thermometer in my car said it was only 70* outside but the sun was blazing down and the humidity had to have been around 99%. We felt like we were dying. I could not wait to get home and eat a chilly, delicious snack pack pudding cup parfait with my favorite gluten-free pumpkin bread mixed in. I was so hot and so hangry that I made this little image when I got home.
I’m ashamed of my hangriness.
With Grady’s recent Celiac Disease diagnosis, we’re learning what things we can eat and what we can’t. I’ve been surprised with a number of things that are safe for him to eat, and one of those are the Snack Pack pudding cups.
I was shocked when I found out that most of their flavors are gluten free.
The chocolate fudge flavor was gone the same day. I may have eaten one. Maybe. The great thing about these little Snack Pack pudding cups is that they are ready-made, they taste creamy and delicious, and they make fantastic easy to make desserts.
I love eating parfaits. Why?
Because they have layers.
Yes, I know onions have layers too, but they aren’t nearly as delicious as parfaits, especially a parfait that is extremely easy to put together. This parfait only requires three ingredients if you have some pumpkin bread already on hand, but I have provided a gluten-free pumpkin bread recipe below, that is a perfect match for this parfait.
Of course, baking your own pumpkin bread means you will use more than three ingredients, but that’s OK, right?
So the steps are super easy. Buy Snack Pack pudding cups. This recipe is best with the vanilla flavor, which has as much calcium in it as an 8oz glass of milk! Also pick up some extra creamy Reddi Wip, some toilet paper, a package of razors for your husband, a few pounds of bacon, and whatever else it is that you need.
Don’t forget the milk! I always forget the milk.
Make your pumpkin bread once you get home, or use some that you might already have lying around the house, you know, since it’s fall and stuff. Once your pumpkin bread has cooled to room temperature, cut it into 1″ cubes and toss a layer into the bottom of a glass cup.
Your next layer is the Snack Pack vanilla pudding. Scoop about half of the container out and cover the pumpkin bread. You can smooth it out a little bit if you want to, but parfaits are perfect when they’re imperfect, you know what I mean?
Then take your Reddi Wip, shake it like Taylor Swift, and squeeze a layer of whipped cream onto your Snack Pack vanilla pudding. Then squeeze some into your mouth. You know you can’t resist.
Repeat the layers in the same pattern. Don’t you feel like you’re in an episode of Team Umizoomi? “What comes next in the pattern?”
“Pumpkin bread! That’s right! Great job!”
Keep being impressive until you have filled your cup and your parfaits look like this:
If you’re not eating them right away, you can leave the top layer of Reddi Wip off, cover with plastic wrap, and refrigerate.
Just make sure you top it off with that creamy goodness just before you serve. This will absolutely satisfy any hangriness you have, and will keep you from doing questionable things like making fun of the mom who wears 6″ wedge heels to the soccer field every Saturday.
That’s really not very nice, is it?