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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
  • ½ cup sour cream, chilled
  • ½ cup brown sugar
  • ⅛ 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