Butterscotch Banana Pudding Parfait


  • 4 cups prepared butterscotch pudding, (or 1 box instant butterscotch pudding plus 2 c. cold milk, prepared according to package directions)
  • 12 gingersnap cookies, broken into bite-sized pieces
  • 2 bananas, sliced
  • 2 c. non-dairy whipped topping, approximate measurement



  • Spread about 2 tbsp. pudding into the bottom of an 8 oz. glass. Arrange an even layer of banana slices over the pudding, then sprinkle gingersnap pieces over the bananas. Carefully spread about 3 tbsp. whipped topping over the gingersnaps.
  • Repeat the layers in step one once more, then top with a final dollop of whipped topping.
  • Repeat this process in three more 8-oz. glasses. Serve and enjoy!



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