Butterscotch Parfaits

Makes 6
Cook 20 m

Ingredients

Butterscotch Pudding:

Vanilla Pudding:

Directions

Butterscotch Pudding:

  1. 1 of 1 In heavy-bottomed medium saucepan (not nonstick), stir together with wooden spoon the sugar, cornstarch, salt and cinnamon. Stir in cream until smooth. Stir in milk. Cook over medium heat, stirring constantly, until mixture just begins to bubble and thicken, about 5 minutes. Simmer another 3 minutes. Remove from heat. Stir in vanilla and butter. Cover and set aside.

Vanilla Pudding:

  1. 1 of 2 In second saucepan, stir together sugar, cornstarch and salt. Stir in 1/2 cup milk until smooth. Stir in remaining 1-1/2 cups milk. Cook over medium heat, stirring constantly, until mixture just begins to bubble and thicken, about 5 minutes. Simmer another 3 minutes. Remove from heat. Stir in vanilla.
  2. 2 of 2 In dessert glasses, alternate layers of both puddings. Cover with plastic; chill until serving.
Nutrition Information for Butterscotch Parfaits
Servings Per Recipe: 6
Per Serving: 5 g pro., 369 kcal cal., 280 mg sodium, 11 g sat. fat, 62 mg chol., 18 g Fat, total, 0 g fiber, 48 g carb.
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Printed from FamilyCircle.com 09/24/2018