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These rocky road chocolate pudding parfaits come together with just a handful of everyday ingredients and no baking required.
Creamy chocolate pudding, a light whipped topping layer, and classic rocky road toppings like marshmallows and nuts make this a simple dessert that feels a little special. The hardest part is waiting for them to chill before digging in.
They’re easy to customize and perfect when you want something chocolatey without turning on the oven.
If you’re in the mood for something similarly chocolatey and spoonable, you might also enjoy my Easy Chocolate Hazelnut Mousse.
Table of Contents
- Why I Love These Rocky Road Parfaits
- Ingredients and Substitutions
- Calories and WW Points?
- How to Make Instant Rocky Road Chocolate Pudding Parfaits, Step-by-Step
- Recipe Notes
- Easy Variations
- Serving Suggestions
- Ways to Use Leftovers
- Easy Rocky Road Chocolate Pudding Parfaits Recipe
- FAQs
- More Easy No-Bake Desserts
Why I Love These Rocky Road Parfaits
- No-bake and ready in minutes
- Just a few simple ingredients
- Easy to portion into individual servings
- Customizable with different toppings
- Make-ahead friendly
Ingredients and Substitutions
- Sugar-free chocolate instant pudding mix – Creates the base for this simple dessert. Regular instant pudding works too, just adjust the WW Points accordingly if that’s a concern.
- Unsweetened almond milk -Keeps the dessert lighter. You can substitute fat-free milk or soy milk.
- Whipped topping – Adds lightness and creaminess. Use your preferred brand.
- Mini marshmallows – Classic rocky road element.
- Chopped nuts – Peanuts, almonds, walnuts, pecans, or cashews all work well.
Calories and WW Points?
According to my calculations, each serving has 147 calories.
WW Points: 6
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 PointsPlus (Old plan)
How to Make Instant Rocky Road Chocolate Pudding Parfaits, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: In a medium mixing bowl, whisk together the instant pudding and milk until thoroughly combined and all dry pudding mix has been absorbed, 4 to 5 minutes.
Step 3: Add 3/4 cup whisked pudding mixture into separate mixing bowl. Gently stir in whipped topping until completely incorporated.
Step 4: Divide plain chocolate pudding mixture evenly (from first bowl) into 4 dessert glasses or ramekins. Top with pudding TruWhip mixture, divided evenly. (Try assembling one first, and if your top Truwhip layer sinks down into the chocolate layer, you can refrigerate the glasses with just the first layer of chocolate pudding for at least 15 minutes, before adding the second layer.) Either way they taste great!
Step 5: Refrigerate filled dessert glasses until set, at least 45 minutes.
Step 6: When ready to serve, remove from refrigerator and top with mini marshmallows and chopped nuts, divided evenly.
Step 7: Store any leftover pudding in the refrigerator.
Recipe Notes
- If using plant-based milk, the pudding will set softer than when made with dairy milk. Reducing the milk slightly helps maintain thickness.
- For more defined layers, chill the first layer briefly before adding the whipped topping layer.
- Add toppings just before serving for best texture.
Easy Variations
- Swap nuts for your favorites
- Add mini chocolate chips
- Top with fresh berries instead of marshmallows
- Blend leftovers into a chocolate smoothie
Serving Suggestions
Substitute the chopped peanuts with your favorite nuts (I like this dessert a combination of peanuts and almonds). Chopped walnuts, cashews, pecans, macadamia nuts or pistachios would also be good.
Skip the nuts and marshmallow and top with your favorite fresh berries: blackberries, blueberries, raspberries or sliced strawberries—but then you wouldn’t be able to call this delicious dessert Rocky Road!
Make it double chocolate by sprinkling a few mini chocolate chips over the top, along with the marshmallows and nuts.
Ways to Use Leftovers
Store any leftovers in the refrigerator. Add a leftover pudding parfait (along with the nuts and marshmallows) to a blender (affiliate link) with almond milk, banana and some plain Greek yogurt for a refreshing Rocky Road smoothie.
If you’ve made this Rocky Road Chocolate Pudding Dessert, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy Rocky Road Chocolate Pudding Parfaits
Equipment
Ingredients
- 1 package (1.4 ounces) Sugar-Free Jello Chocolate Flavor Instant Pudding
- 1-1/2 cups unsweetened almond milk beverage, or non-fat milk
- 3/4 cup thawed whipped topping, (such as cool whip or tru whip)
- 12 mini marshmallows
- 2 tablespoons dry roasted peanuts, chopped (I used chopped almonds)
Instructions
- In a medium mixing bowl, whisk together the instant pudding and milk until thoroughly combined and all dry pudding mix has been absorbed, 4 to 5 minutes.
- Add 3/4 cup whisked pudding mixture into separate mixing bowl. Gently stir in TruWhip until completely incorporated.
- Divide chocolate pudding mixture evenly (from first bowl) into 4 dessert glasses or ramekins. Top with pudding TruWhip mixture, divided evenly.
- Refrigerate filled dessert glasses until set, at least 45 minutes.
- When ready to serve, remove from refrigerator and top with mini marshmallows and chopped nuts, divided evenly.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan) Recipe Notes
- If using plant-based milk, the pudding will set softer than when made with dairy milk. Reducing the milk slightly helps maintain thickness.
- If you are not a fan of non-dairy milk, use regular fat-free milk in place of the almond milk.
- For more defined layers, chill the first layer briefly before adding the whipped topping layer.
- Add toppings just before serving for best texture.
- Substitute regular Jell-o Chocolate Instant Pudding Mix for the sugar-free mix.
- If you want a more definition between the chocolate pudding layer and chocolate pudding Truwhip layer, refrigerate for at least 15 minutes after spooning the chocolate pudding mixture into the glasses and before adding the pudding Truwhip layer. This will help the first layer set-up. The first time I made these, the top layer with the Truwhip sunk into the pudding layer. It was still delicious though!
- Make this ahead and keep in the refrigerator until ready to serve. Add toppings just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Kraft
FAQs
Is Jell-O Instant Pudding Dairy Free?
Yes, Jello Instant Pudding is Dairy Free. However, it is best to check the packages regularly to make sure nothing changes.
Can You Make Jell-O Instant Pudding with Almond Milk or Other Plant Based Milks? Will it Set?
According to Kraft, the maker of Jell-O pudding:
The following instructions are intended only for use with JELL-O Instant Puddings. These instructions are NOT for use with JELL-O Cook & Serve pudding. When making instant pudding with almond milk and other plant-based milks, take note of the following tips:
- Puddings made with almond milk or other plant-based milks will have a different set, mouthfeel and flavor compared to pudding prepared with dairy milk.
- The set will be soft to very soft and more of a spoonable texture—it will not have the same texture as JELL-O Pudding made with milk.
- Based on our culinary experts’ test results, we recommend soy, almond and coconut milk as a milk replacement. Most other plant-based milks do not allow the pudding to set.
- Use 1-1/4 cups of either soy, almond or coconut milk in place of 2 cups of dairy milk in instant pudding.
- If using in a dessert recipe, it is only suitable for desserts that are spoonable such as trifles, parfaits and other desserts with a similar texture.
- Plant-based milks will NOT work in desserts where a firm texture is needed such as pudding pies, eclair cakes or striped delight (square layered desserts). We do not recommend using plant-based milks for these types of desserts.
There are more options for using plant based milk with the kind of pudding you cook on the stovetop. You’ll find a great chart here explaining the amount of various plant based milks you should use and the resulting texture.
More Easy No-Bake Desserts
If you like this Rocky Road Chocolate Pudding Parfait No-Bake Dessert, you might also like:
- VitaTops Trifle for Two – A layered chocolate dessert for two.
- Spoonable No-Bake Cheesecake Dessert – A creamy, simple cheesecake-style treat.
- Dairy-Free Cappuccino Chia Pudding – A lighter coffee-flavored pudding option.
- Quick and Easy Pineapple Jello Fluff – A simple retro-style dessert.
I thought the sugar free Jello pudding mix would not set with almond milk. I’ve read about “pudding soup” failures. Did it set up like pudding? Have you tried other sugar free pudding flavors? I love vanilla and pistachio! Thanks.
Hi Kathie,
Yes, according to the Kraft website you can use almond milk with instant pudding but you need to use less, 1-1/2 cups instead of 2. Here’s the link: https://www.myfoodandfamily.com/article/000300044/making-pudding-with-almond-milk Hope this helps. ~Martha