Butterscotch-Amaretti Parfaits

Butterscotch-Amaretti Parfaits Recipe
Randy Mayor; Mary Catherine Muir
This is a great make-ahead dessert, especially for entertaining. To make cookie crumbs, place cookies in a plastic bag and crush with a rolling pin, or pulse them in a food processor.

Yield:

8 servings (serving size: 1 parfait)

Recipe from

Nutritional Information

Calories 286
Caloriesfromfat 29 %
Fat 9.3 g
Satfat 5.1 g
Monofat 2.5 g
Polyfat 0.7 g
Protein 5.3 g
Carbohydrate 45 g
Fiber 0.2 g
Cholesterol 146 mg
Iron 1.4 mg
Sodium 143 mg
Calcium 99 mg

Ingredients

1 1/2 cups 2% reduced-fat milk
3/4 cup packed dark brown sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 large egg yolks
2 tablespoons butter
2 teaspoons vanilla extract
1 1/2 cups frozen reduced-calorie whipped topping, thawed and divided
16 cakelike ladyfingers
1/2 cup amaretti cookie crumbs (about 8 cookies)

Preparation

Combine the first 5 ingredients in a medium saucepan. Bring to a simmer over medium heat, stirring frequently, and cook until thick and bubbly (about 2 minutes). Remove from heat; stir in the butter and vanilla. Pour into a bowl; cover surface of pudding with plastic wrap, and chill. Remove plastic wrap, and fold in 1 cup whipped topping.

Split ladyfingers in half lengthwise. Line each of 8 parfait glasses with 4 ladyfinger halves, standing the halves upright. Spoon 2 tablespoons pudding into the center of each glass, and top each portion with 2 teaspoons cookie crumbs. Spoon 1/4 cup pudding on top of crumbs. Top each parfait with 1 tablespoon whipped topping, and sprinkle each serving with 1 teaspoon crumbs.

Note:

January 2001
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