Ginger Snap Pudding Parfaits

Ginger Snap Pudding Parfaits

Share this!

Ginger Snap Pudding Parfaits

Ginger Snap Pudding Parfaits

4 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6


  • 1 1/2 cups Crushed ginger snap cookies
  • 4 to 6 whole Ginger snap cookies
  • 1 box (3.4 ounces) Instant butterscotch or pumpkin pudding
  • 2 cups Cold milk
  • 1 container (8 ounces) Frozen whipped topping thawed


  • Whisk together pudding and milk until it thickens a bit.
  • In clean small canning jars or pretty glasses layers some cookie crumbs, pudding, and whipped topping.
  • Repeat crushed cookie and pudding layers.
  • Cover each with plastic wrap and refrigerate if not serving right away.
  • Before serving top each with a big dollop of whipped topping and a whole cookie.
  • Makes 4 to 6 parfaits.
  • These can be made about 8 hours ahead.


Jello Instant Pumpkin Pudding is a seasonal flavor and not always available.


Calories: 170kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 192mg | Potassium: 222mg | Fiber: 1g | Sugar: 10g | Vitamin A: 133IU | Calcium: 123mg | Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

One Comment

  1. 4 stars
    I made this like a banana pudding by lining a bowl with ginger snaps pouring in the cooked butterscotch pudding and adding a layer of toasted coconut on top and a dollop of whipped cream at serving.
    It was so yummy. And unexpectedly great combo.