Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Adapted from several I found on the Internet. Recipe called for butterscotch pudding, which I used, but you could taste the butterscotch too much so I think vanilla would be better. Cooking time is cooling time.

Ingredients Nutrition


  1. Crush cookies to make 1 cup crumbs.
  2. Heat butter and brown sugar over medium heat about 5 minutes to caramelize.
  3. Add baking soda and stir until foamy. Stir in crumbs.
  4. Pour onto waxed paper sprayed with Pam. Spread out and break up clumps.
  5. Mix pumpkin, spices, and milk until smooth.
  6. Add pudding mix and mix well.
  7. Spoon pumpkin mix, then cool whip, then crumbs and repeat into 6 parfait glasses.
  8. Refrigerate at least one hour. Top with a whole cookie.


Most Helpful

This was an unusual, delicious dessert! I used gluten free ginger snaps, homemade pumpkin puree (no canned pumpkin available here) and almond milk to be cow's milk free. For the cool whip, which doesn't exist in Germany, I used rice whip (kind of whipped cream on rice base). But I think the flavour must have come out like intended despite all these changes, and we really loved it. Thanks for sharing!<br/>Made for PAC Spring 2013

Mia in Germany March 28, 2013

We both liked this very much. It was relatively easy, I messed up the order of a couple steps and it still turned out fine. The pudding mixture was pumpkiny goodness. I agree that butterscotch pudding would have been too overpowering in flavor, because the vanilla was perfect. Beside of my mess up, I followed the recipe as stated and got 5 eight ounce dishes. I didn't have any parfait glasses. I made this for PAC Fall 2012, thank you!!

Jadelabyrinth November 10, 2012

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