Step 1

Whisk sugar and cornstarch in a medium saucepan until well blended.

Step 2

Slowly drizzle in milk, whisking until smooth, then whisk in eggs.

Step 3

Cook pudding over medium heat until it begins to thicken, whisking often.

Step 4

Reduce heat to medium-low and, stir pudding with spatula, scraping the sides and bottom of pot until thickened.

Step 5

Off heat, whisk in almond butter and vanilla.

Step 6

Transfer pudding to a bowl, cover with plastic wrap, pressing to the surface to prevent skin from forming, and chill for at least 2 hours.

Step 7

Spoon 1/3 cup of chilled pudding into four parfait glasses.

Step 8

Top with some berries and 2 tablespoons cereal, then layer another 1/3 cup pudding on top, followed by more berries and cereal.