This dreamy pudding parfait combines all the flavors of a chocolate covered cherry inside the best pie ever. Creamy, rich, cherry tofu pudding swirls with chocolate cookie crumble and easy st
Add the vegan chocolate cookies to a blender or food processor. Blend until processed into fine cookie crumbs.
Evenly distribute the cookie crumbs between the four serving pudding dishes, reserving about two tablespoons of cookie crumbs for the topping.
Add the pudding ingredients to a blender and process until smooth.
Pour the pudding over top the cookie crumbs in the dessert cups. Add a sprinkle of the leftover cookie crumbs over top each of the desserts. Cover cups with plastic wrap and place the dessert cups in the fridge. Reserve any leftover pudding in a separate dish - or make larger pudding sizes.
For the cherry topping: Add the cherries and sugar to a small sauce pot. Warm over medium-high heat, stirring briskly as the mixture bubbles and the sugar melts. Cook for about 2-3 minutes, or until the cherries have softened into a pie filling-like texture. Remove from heat and pour this topping into a separate small bowl. Place in the fridge. (Note: if you want a thicker consistency, add 1 tsp cornstarch to the mixture.)
Chill the pudding and topping for at least a half hour, longer for a more firm texture. Serve by spooning the cherry topping over top the pudding.
This recipe was created for the “50 Plates of Tofu” campaign for the state of Utah.