Pistachio Cream Cookie Parfait

Pistachio Cream Cookie Parfait by Ashley Durand with Plate and Pen 


I'm fairly certain that if it's called a parfait that it qualifies as breakfast. Let's go with that and whip up this yummy Pistachio Cream Cookie Parfait. The only thing that needs to be baked are the cookies so make those first and then work on gathering all the toppings while the cookies cool. I suggest whip cream, crushed pistachios, and sprinkles (of course) to make the yummiest breakfast parfait you've ever had!


1 cup butter, softened
8oz package cream cheese
1/2 cup granulated sugar 
1 egg
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 package instant pistachio pudding (3.4 oz package)
3/4 cup crushed pistachios
Whip cream
Extra Toppings of your choosing (optional)



Preheat oven to 350°F. Place butter, cream cheese and sugar in the bowl of a stand mixer and mix until combined. Add egg and vanilla and mix until incorporated. Next, put the flour, baking powder, pistachio pudding mix and salt in the bowl and mix until combined. Stir in crushed pistachios.


Using a standard cookie scoopdough, scoop and place balls on parchment lined cookie sheets. Press down to flatten slightly and bake on the middle rack  for 15-20 minutes until they are a little soft in the center and slightly browned on the edges. Let fully cool on a cookie rack. 


In a large parfait cup layer cookies, whip cream, crushed pistachios, and sprinkles. Keep layering until you reach the top. Enjoy!



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