August 8th, 2012
Recipe by Blake Eligh
Mix together cookie crumbs and melted butter. Reserving 1/2 cup of the mixture for topping, divide the other 1/2 cup of crumbs between jars and press into the base with the back of a spoon.
To whip cream, place 3/4 cup 35% whipping cream in a chilled bowl. Beat cream with an electric mixer set to medium speed, increasing gradually as the cream thickens. When cream forms soft peaks, add 2-3 tbsp sugar and 1 tsp vanilla extract. Whip until stiff peaks are beginning to form. Cover and refrigerate until needed.
Mix together pudding and half of the whipped cream. Spoon into jars, alternating with layers of plain whipped cream. Top each parfait with 1 tbsp of crumb-butter mixture and refrigerate until ready to serve.