Pistachio Parfait

Pistachio Parfait

Miz Helen's Kitchen

Ingredients

1 white cake mix, prepared according to directions

2-(8 ounce) Plain Greek Yogurt

2-(4 ounce ) package instant Pistachio pudding

1-(8 ounce) cream cheese, soften

1 teaspoon vanilla extract

3 cups cold whole milk

1 (12 ounce) container whipped topping

1 (7 ounce) jar marshmallow topping

Directions

Bake white cake according to package directions.

Let the cake cool completely.

Slice into small squares.

Mix the pudding with the cream cheese, yogurt, milk and vanilla. Mix this until completely smooth. This mixture will thicken as it sits.

Mix together the whipped topping and marshmallow topping until completely smooth.

In a large serving container layer the cake squares,Pistachio mixture and whipped topping marshmallow mix.

Repeat the layers ending with the whipped topping marshmallow mix on top.

Garnish with cake crumbs.

Refrigerate for at least 2 hours before serving and is better if made the day before and allowed to sit in the refrigerator overnight.

Enjoy!