In a food processor add 7 graham cracker sheets. Pulse for 30 seconds or until you have crumbs.
Add 1/4 cup (1/2 stick) unsalted butter, melted to the mixer. Pulse for 10-15 seconds or until combined. Set aside.
In a bowl combine 2 cups whole milk and 3.9 ounce box instant chocolate pudding. Whisk together until fully combine and starts to thicken. Set aside.
Transfer the crumbs to 4 parfait cups. Reserve 2 teaspoons of crumbs for the topping. Gently press the crumbs into the bottom until slightly compacted.
Pour the pudding evenly into the cups on top of the crumbs.
Finish by adding a layer of whipped cream on top of the pudding.
Sprinkle one teaspoon of the chocolate sprinkles onto each parfait to finish.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
7 graham cracker sheets is about one cup of crumbs.