Make these magical petite parfaits the night before and keep refrigerated. Serve in shot glasses or mini plastic cups with spoons.
- 3 thick slices raisin pound cake
- 1⁄2 cup vanilla soy milk (or substitute evaporated milk)
- 1⁄2 cup graham-cracker crumbs
- One 6-pack of vanilla-pudding snack cups
- 1⁄2 cup walnuts, crushed
Cut the pound cake into half-inch cubes and place in a mixing bowl. Pour the soy milk over the cake and toss. Arrange shot glasses or plastic cups in a row on a tray or counter, and build your parfaits: Sprinkle a few graham-cracker crumbs, followed by a dollop of pudding, in the bottom of each cup. Add a small spoonful of the milk-soaked cake and a few crushed walnuts. Repeat the process to create a second layer. Refrigerate for at least half an hour before serving.