Butterscotch-Amaretti Parfaits |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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) |
Directions:
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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