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Ginger Snap Pudding Parfaits
Course
Dessert
Keyword
Dessert
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Servings
6
Calories
170
kcal
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
Instructions
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.
Nutrition
Calories:
170
kcal
|
Carbohydrates:
26
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
10
mg
|
Sodium:
192
mg
|
Potassium:
222
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
133
IU
|
Calcium:
123
mg
|
Iron:
2
mg