Red, White and Blue Parfaits

Red, White and Blue ParfaitsRecipe
Photo: Ryan Benyl; Styling: Stephana Bottom


Serves 4

Cost per Serving:


Recipe from


Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes
Chill: 6 Hours

Nutritional Information

Calories 314
Fat 15 g
Satfat 8 g
Protein 7 g
Carbohydrate 45 g
Fiber 1 g
Cholesterol 140 mg
Sodium 115 mg


1 1/2 cups milk
3 tablespoons cornstarch
2 large egg yolks
1 cup half-and-half
Pinch salt
1/2 cup sugar
1 1/2 teaspoons vanilla extract
1 tablespoon unsalted butter
1 4-oz. package red, flavored instant gelatin (such as cherry or strawberry Jell-O)
40 blueberries


1. Make pudding: Whisk 1/2 cup milk, cornstarch and yolks until smooth. In a pan, stir 1 cup milk, half-and-half, salt and sugar. Bring to a boil over medium-high heat, stirring until sugar dissolves. Remove from heat. Whisking yolk mixture constantly, drizzle in hot milk.

2. Pour mixture back into saucepan and cook for 1 minute, stirring constantly as pudding thickens. Remove from heat; whisk in vanilla and butter. Pour pudding into a large bowl. Cover with plastic wrap so that plastic touches surface of pudding. Let cool for 20 minutes, then refrigerate until cold, at least 3 hours.

3. Chill 4 8-oz. glasses. Make gelatin: Put gelatin in a bowl. Pour in 1 cup of boiling water; whisk until gelatin dissolves, about 2 minutes. Stir in 1 cup of cold water. Keep at room temperature.

4. Assemble parfaits: Pour 1/4 cup gelatin into each glass. Chill until firm, 1 hour. Spoon in 1/4 cup pudding, smooth tops and freeze until firm, about 1 hour. Slowly pour 1/4 cup gelatin over pudding in each cup (you will use up gelatin mixture); chill until firm, 1 hour. Top with final layer of pudding. Divide blueberries among parfaits and serve.