Oatmeal Cookie Parfaits

Oatmeal Cookie Parfaits- Crushed oatmeal cookies, creamy french vanilla pudding, topped with brown sugar whipped topping and garnished with more cookie crumbs. 


On Monday, I shared a cookie recipe with you. Today, I am showing you what I made with the leftover cookies. These oatmeal cookie parfaits are delicious and pretty cute, too! 

I placed the leftover cookies in my ninja and used the processor bowl. Once the cookies were a crumbly texture I placed them in tiny mason jars. 


Now this dessert is semi-homemade.  As in, I used boxed pudding for the filling. I actually made homemade pudding the morning I made these parfaits. However, I wasn’t happy with it so I turned to a trusty box pudding and the french vanilla flavor was the perfect choice to compliment the cookie base.


The best part about these oatmeal cookie parfaits would be the brown sugar whipped topping. Oh my gosh! You’ll be licking the bowl!! I can’t believe I had never tried it until a few days ago. It’s going to be the perfect whipped topping for all the upcoming fall desserts!


Oatmeal Cookie Parfaits


  • 4 oz. jelly jars four or five of them
  • I box french vanilla pudding
  • Crispy Oatmeal Cookie crumbs I used about 10 cookies
  • Brown sugar whipped topping


Brown Sugar whipped topping

  • 1 cup heavy cream, chilled
  • 1/2 cup sour cream, chilled
  • 1/2 cup brown sugar
  • 1/8 tsp salt
  • Chill mixing bowl and whisk attachment for 15 minutes (I used the freezer)
  • Using a stand mixer fitted with the which attachment whip heavy whipping cream, sour cream, sugar and salt until combined on medium to high speed.
  • Cover with plastic wrap and refrigerate until ready to serve, at least four hours or up to one day.
  • Stirring once or twice during the chilling process.
  • Before serving, using stand mixer, fitted the whisk attachment,whip mixture on medium to low speed until foamy and whip until soft peaks form for 1-3 minutes.
  • Place cookie crumbs into jar and pack tightly.
  • Spoon pudding mix over crumbs and chill mixture until ready to serve
  • Once ready to serve spoon whipped topping onto the pudding mix and garnish with more crumbs, if you like.


I skipped the chilling process for the whipped topping. I whipped the cream until peaks formed and then I swirled mine into the jars and served it.
I made four jars and used all the pudding but had more whipped topping left.
Adapted from Cook's Illustrated

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