In a small saucepan over medium-low heat, cook 1 cup heavy cream, sugar and salt until steaming.

In a small bowl combine cornstarch and remaining 1/4 cup heavy cream, mixing until completely smooth. Add to saucepan, cooking until thickened or roughly 3-5 minutes.

Reduce heat to low. In small bowl while whisking egg continuously, slowly drizzle in hot milk liquid. Transfer egg mixture to saucepan and continue cooking over low heat.

Stir in butter and vanilla, mixing for an additional minute.

Transfer to a medium bowl, add neon food coloring. Stir well until no streaks remain.

Enjoy warm or cover with plastic wrap pressed into the top of the pudding to prevent skin.

When ready to prepare parfaits, in 3 small juice glasses layer tinted pudding and crushed chocolate cookies. Enjoy immediately or store chilled until ready to serve.