Best Spice Cookie Parfaits Recipes

CARAMEL PUDDING PARFAITS WITH SALTED CARAMEL SAUCE

Steps:

• Mix cookie crumbs, butter, and salt in a medium bowl until butter is evenly distributed and mixture looks like wet sand. Press about 2 tablespoons of the cookie mixture onto the bottom of eight (8-ounce) mason jars or ramekins.
• In a small bowl, whisk 1/2 cup of the milk with the cornstarch, vanilla and salt until smooth. Set aside.
• In a large saucepan, combine the sugar with the water and bring to a boil. Cook over moderately high heat, undisturbed, until the sugar mixture turns a deep amber color, about 8 minutes. Remove from heat. Very gradually whisk in the remaining 3 1/2 cups of milk, 1/4 cup at a time. The mixture will bubble up when you first add the milk but will settle as you whisk it. Whisk the pudding over moderate heat until the caramel has dissolved into the milk. Bring mixture to a simmer. Cook the pudding over moderately low heat, gently whisking occasionally, until the mixture thickens slightly and deepens in color, about 10 minutes. Remove from heat.
• Stir the cornstarch mixture again in case it has separated. Gradually whisk the cornstarch mixture into the pudding mixture. Cook the pudding over moderate heat, stirring, until the pudding is very thick, about 1 minute. Pour the pudding into prepared jars (about 1/2 cup per jar). Refrigerate until the pudding is set, 4-5 hours.
• Stir sugar, corn syrup, and water in a deep medium saucepan over low heat. Increase heat to medium; cover pan and cook 4 minutes. Uncover; increase heat to moderately high. Let the sugar mixture boil, undisturbed, until it turns golden brown to deep amber in color, about 6 minutes. Remove from heat. Slowly whisk in cream, 1/4 cup at a time. The mixture will bubble up when you first add the cream but will settle as you whisk it. Whisk in butter and salt. Cool completely.
• Whip cream with sugar until soft peaks form. Set aside.
• Remove pudding jars from the refrigerator. Spoon 2 tablespoons caramel sauce into each jar. Top with whipped cream and sprinkle with cookie crumbs.

PUMPKIN PARFAITS

Steps:

• In medium bowl, stir milk and pudding mix with whisk 2 minutes. Stir in pumpkin and pumpkin pie spice. Refrigerate until ready to assemble parfaits.
• In another medium bowl, beat cream cheese and powdered sugar with electric mixer on low speed until blended and smooth. In chilled large bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into cream cheese mixture.
• In each of 6 parfait glasses, spoon 1/4 cup pumpkin pudding; top each with 6 tablespoons cream cheese mousse mixture. Repeat layers. Refrigerate 2 hours or until serving time. Just before serving, top each parfait with a cookie.

PUMPKIN CRUNCH PARFAITS

Steps:

• In a large bowl, beat milk and pudding mix on low speed 2 minutes. Stir in whipped topping, pumpkin and pie spice. Fold in pecans., Spoon half of the mixture into six parfait glasses; top with half of the gingersnap crumbs. Repeat layers. If desired, top with additional whipped topping and chopped pecans. Refrigerate leftovers.

PUMPKIN PARFAITS

Steps:

• In medium bowl, beat whipping cream and vanilla with electric mixer on high speed until soft peaks form (thick, but cream still falls onto itself). Refrigerate.
• In large bowl, beat pumpkin pie mix and cream cheese with electric mixer on medium speed until blended. Add powdered sugar; beat until well combined. Taste for sweetness and if necessary, add more powdered sugar.
• Gently fold half of the whipped cream into pumpkin mixture.
• To assemble parfaits in plastic cups, layer crushed cookies, pumpkin mixture and plain whipped cream. To garnish, top each with whipped cream and 1 piece of white chocolate. Store in refrigerator.