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Two Serving Glasses of Layered Pudding Parfaits
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Chocolate Butterscotch Pudding Parfait

Perfectly smooth Chocolate Butterscotch Pudding Parfait!  This is an easy small batch recipe for two delicious pudding flavors layered to make a mouth-watering parfait.  Chocolate and Butterscotch pudding are flavored and sweetened with Nestle Toll House morsels for a creamy pudding dessert!
Prep Time20 mins
Chill Time2 hrs
Total Time2 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: Butterscotch Pudding, Chocolate Pudding, Parfait, Small Batch
Servings: 2 Parfaits
Author: Erin Cernich


  • 2 large egg yolks room temperature
  • 3 tablespoons corn starch
  • 1/2 cup heavy cream
  • 1 cup whole milk
  • 2 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter, cut into cubes
  • pinch kosher salt
  • 1/4 cup Nestle Tollhouse Semi-Sweet Chocolate Chips
  • 1/4 cup Nestle Tollhouse Butterscotch Chips
  • Whipped Coconut Cream for topping the Parfait


  • In a medium saucepan, heat the milk and maple syrup over medium heat until the maple syrup melts and bubbles start to form along the sides of the pan.  Be careful not to boil. 
  • While the milk mixture is heating, whisk the egg yolk, cornstarch, and cream in a medium bowl, until thoroughly combined.
  • Once the milk has heated, slowly drizzle in about half the mix into the bowl with the egg mixture.  Whisk constantly - this makes sure the egg yolk does not scramble.  Add the tempered egg mixture back into the saucepan.  Still whisking constantly, cook the pudding over medium heat until it thickens and bubbles - about 3-5 minutes.  
  • Remove the saucepan from the heat and add the vanilla, butter, and salt. Strain the pudding over a fine mesh strainer set over a small bowl. Transfer half of the strained pudding into another bowl. Add the chocolate chips to one bowl of pudding, and the butterscotch chips to the other bowl of pudding. Stir the pudding(s) until the chips are fully melted and the pudding is smooth.
  • Cover each bowl of pudding with plastic wrap directly touching the top of the pudding.  This will keep a skin from forming on the top of the pudding.
  • Refrigerate the pudding for at least 2 hours to set fully.  
  • When ready to serve, evenly divide each pudding into serving glasses. Top with Whipped Coconut Cream and roughly chopped chocolate and butterscotch chips. Enjoy!


  • This recipe makes two large pudding parfaits.  Depending on your serving glasses, the pudding could be portioned into 4 desserts.
  • My other small batch pudding recipes - like the Small Batch Chocolate Pudding is this recipe but cut in half.  So, if you would like a smaller portion, you can cut this recipe in half.
  • Since the Chocolate and Butterscotch morsels sweet enough, I do not add a lot of additional sweetener to the base of the pudding.