Prepare the vanilla pudding according to the package instructions, whisking until smooth and creamy. Once ready, set aside to cool slightly.
Crush the graham crackers into fine crumbs using a rolling pin inside a sealed plastic bag or with a food processor for an even texture. Set aside.
If the candy corn isn't already crushed, break some into small pieces to add a crunchy texture in the layers. Reserve a few whole candies for garnish.
Layer a spoonful of graham cracker crumbs at the bottom of each glass or jar, creating a crunchy base.
Follow with a generous layer of vanilla pudding, spreading it evenly over the crumbs to create a smooth, creamy layer.
Add a layer of crushed candy corn on top of the pudding, giving the dessert its vibrant color and a hint of sweetness.
Repeat the layering process: graham cracker crumbs, pudding, and crushed candy corn, until the glasses are filled, finishing with a layer of crushed candy corn.
Top each parfait with a whole candy corn for a festive look, and add any remaining graham cracker crumbs for extra crunch.
Chill the parfaits in the refrigerator for at least 30 minutes to allow the flavors to meld and the layers to set slightly.
Serve the candies corn parfaits cold, enjoying the colorful layers, crunchy textures, and creamy pudding.
