Butterscotch-Amaretti Parfaits

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 286
  • Calories from fat: 29%
  • Fat: 9.3g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 5.3g
  • Carbohydrate: 45g
  • Fiber: 0.2g
  • Cholesterol: 146mg
  • Iron: 1.4mg
  • Sodium: 143mg
  • Calcium: 99mg


  • 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)


  1. 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.
  2. 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.
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