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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.

Recipe by Cooking Light January 2001

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Credit: Randy Mayor; Mary Catherine Muir

Recipe Summary

Yield:
8 servings (serving size: 1 parfait)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

286 calories; calories from fat 29%; fat 9.3g; saturated fat 5.1g; mono fat 2.5g; poly fat 0.7g; protein 5.3g; carbohydrates 45g; fiber 0.2g; cholesterol 146mg; iron 1.4mg; sodium 143mg; calcium 99mg.
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