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Chocolate Covered Strawberry Parfait

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“This is somewhat based on a Paula Deen recipe, but I think it is better :-) A very easy and delicious dessert! The directions are for serving in a glass bowl, but this can be served in parfait glasses as well (of course)!”

Ingredients Nutrition

  • 1 lb butter pound cake, cubed
  • 6 ounces chocolate syrup (or to taste) or 6 ounces ice cream topping (or to taste)
  • 1 (8 ounce) container whipped topping (Cool Whip)
  • 2 (1 ounce) packages instant chocolate pudding mix
  • 4 cups cold milk (for the pudding)
  • 3 cups strawberries, sliced
  • 1 cup pecans, toasted
  • 1 whole large strawberry (for top)


  1. Mix the packages of pudding with the cold milk with a whisk until the whisk starts to leave a trail.
  2. In a medium glass bowl, layer the parfait.
  3. For each layer: 1/3 of the pound cake, then 1/3 of the pudding, then 1/3 of the strawberries, 1/3 of the whipped topping, then 1/4 of the chocolate sauce, then 1/3 of the pecans. Make 3 layers.
  4. On top of the last layer, put the whole strawberry in the center.
  5. Chill for at least 15 minutes so the pudding sets.
  6. Serve! (Note: It will look much prettier in the bowl than after it is served. I was not able to successfully get a pretty looking serving out of the bowl!).

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