Candy Corn Parfait

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Candy Corn Parfait

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Recipe by FIG Course: Dessert, RecipeCuisine: American


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No tricks, just treat, with this delicious homemade candy corn parfait. This fall themed parfait is layered with vanilla pudding, pumpkin spice, pumpkin puree and fluffy whipped topping. Then topped with crumbled graham crackers.


  • 261 oz 261 Pudding, Instant Vanilla Pudding Mix

  • 2 gal 2 Milk, 1%

  • 1 qt 1 Milk, 1%

  • 1 1/4 c 1 1/4 Milk 1%

  • 2 gal 2 Whipped Topping, Pre-whipped, Frozen

  • 1 qt 1 Whipped Topping, Pre-whipped, Frozen

  • 1 1/4 c 1 1/4 Whipped Topping, Pre-whipped, Frozen

  • 29 lb 29 Pumpkin Puree

  • 13 oz 13 Pumpkin Puree

  • 1 c 1 Pumpkin Pie Spice

  • 113 count 113 Graham Crackers


  • Combine instant pudding (1 bag = 24 oz/1.5 lbs), milk (about 1/2 gallon). Beat well.
  • Fold in the pumpkin puree (1 #10 can), spice (4 tbsp per can) and 5 tubs of Rich’s whipped cream to make the mousse.
  • Serve 1/4 cup of pudding, 1/4 cup pumpkin mousse, and 1/4 cup whipped topping in a cup to resemble candy corn.
  • Top with crumbles of 1/2 graham cracker.
  • ENJOY 🙂
  • Food prep areas, Equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.
  • Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination.
  • Remove product from refrigerator using oldest pack date first.
  • CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use.
  • Use clean pair of gloves when handling raw product. Replace gloves after handling any other object.
  • CCP: Ensure cold food is held at a temperature below 41° F.
  • CORRECTIVE ACTION COLD FOOD: Any food item being served cold must be maintained at or below 41°. In the event the temperature of the cold item rises above 41° it must be returned to a refrigerated or frozen atmosphere and temperature reduced to 41° or below.
  • CCP: Record time and internal temperature of completed recipe on daily log.”


  • Allergens: Milk, Soy, Wheat
  • Meal Components: n/a

Nutrition Facts

225 servings per container

Serving Size1 servings

  • Amount Per ServingCalories230
  • % Daily Value *
  • Total Fat 5g 8%
    • Sodium 387mg 17%
    • Potassium 3mg 1%
    • Protein 2g 4%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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