fbpx

Desserts

Ginger Snap Pudding Parfaits

Ginger Snap Pudding Parfaits
Pinit

Ingredients:
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

Directions:
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.

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

Print Friendly, PDF & Email

Show Comments (0)

Share Your Secrets
[contact-form-7 404 "Not Found"]
×
Cooking Community - Share Your Recipe

    ×
    Cooking Community - Share Your Java Blog

      Blog Title

      Content

      Please attach a photo of your recipe.
      (Maximum file size: 5 MB. Accepted file types: jpg, gif, png. Images should be at least 700 pixels wide for best display.)

      [honeypot hunt-349]

      ×
      Book Club Choice

        Your Name

        Your Email

        Book Title

        Description/Notes

        [honeypot cantseethis]
        [anr_nocaptcha g-recaptcha-response]

        ×

        This is a unique website which will require a more modern browser to work! Please upgrade today!