01 -
Pulse graham cracker sheets in a food processor for 30 seconds until finely ground. Add melted unsalted butter and pulse for another 10-15 seconds until combined. Set crust aside.
02 -
In a bowl, whisk together whole milk and instant chocolate pudding mix until fully combined and slightly thickened. Set aside.
03 -
Divide graham cracker crust evenly among four parfait cups, pressing gently to compact and reserving 2 teaspoons of crumbs for topping. Layer chocolate pudding over crust in each cup, followed by a generous layer of whipped topping.
04 -
Sprinkle one teaspoon of chocolate sprinkles onto the whipped topping of each parfait to finish.