Ginger Snap Pudding Parfaits
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.