This luxurious dessert combines layers of smooth butterscotch pudding, tangy whipped crème fraîche, and a crunchy, warmly spiced gingersnap crumble. The result is a beautifully balanced treat that’s rich, creamy, slightly tart, and full of texture. Perfect for entertaining or elevating a weeknight meal, this parfait not only tastes decadent but also looks stunning when served in individual glasses.

Why You’ll Love This Recipe

• Deep, rich butterscotch flavor made from dark brown sugar, butter, and a hint of warm vanilla.

• Creamy and silky texture that’s incredibly satisfying.

• Tangy whipped crème fraîche adds a refreshing contrast to the sweetness.

• Crunchy gingersnap crumble brings warmth and texture to each bite.

• Easy to make in advance, making it perfect for dinner parties or holidays.

• Visually elegant and impressive with simple layering.

• Customizable with flavor variations and different cookie options.

• Kid-friendly and made entirely from pantry and fridge staples.

• Crowd-pleaser with familiar but elevated flavors.

• No baking required—everything comes together on the stovetop and in the fridge.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Butterscotch Pudding:

• 1½ cups heavy cream

• 2 cups whole milk, divided

• 1 cup packed dark brown sugar

• 1¼ teaspoons kosher salt

• 4 large egg yolks

• ¼ cup cornstarch

• 2 teaspoons vanilla extract

• ½ cup (1 stick) unsalted butter, cold and cut into ½-inch pieces

For the Whipped Crème Fraîche:

• 1 cup heavy cream

• ½ cup crème fraîche or sour cream

• 3 tablespoons powdered sugar

• ¼ teaspoon vanilla extract

For the Gingersnap Crumble:

• 2 cups gingersnap cookies (about 6¾ ounces), crushed into coarse crumbs (about 1¾ cups)

Directions

1. Prepare the Butterscotch Pudding

   • In a large saucepan, combine 1½ cups heavy cream, 1½ cups whole milk, dark brown sugar, and kosher salt. Place over medium heat and cook, stirring frequently, until the sugar dissolves and the mixture comes to a gentle simmer.

   • In a separate medium bowl, whisk together the remaining ½ cup milk, egg yolks, cornstarch, and vanilla extract until fully combined and smooth.

   • Gradually ladle about half of the hot cream mixture into the egg mixture while whisking constantly to temper the eggs.

   • Pour the tempered egg mixture back into the saucepan with the remaining cream mixture.

   • Reduce the heat to medium-low and cook, whisking continuously, until the pudding thickens and begins to bubble—this takes about 2 to 3 minutes.

   • Remove from heat and strain the mixture through a fine mesh sieve into a large bowl to remove any curdled bits.

   • Gradually whisk in the cold butter pieces, a few at a time, until the pudding is smooth and glossy.

   • Cover the surface of the pudding directly with plastic wrap to prevent a skin from forming.

   • Refrigerate for at least 6 hours, or up to 3 days, until fully chilled and set.

2. Make the Whipped Crème Fraîche

   • In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), combine the heavy cream, crème fraîche (or sour cream), powdered sugar, and vanilla extract.

   • Whip on medium speed until soft peaks form, about 1 to 2 minutes.

   • Keep chilled until ready to use.

3. Assemble the Parfaits

   • In eight small glasses or dessert cups, spoon about ½ cup of the chilled butterscotch pudding into the bottom of each.

   • Sprinkle about 3 tablespoons of the crushed gingersnaps over each pudding layer.

   • Top each with approximately ⅓ cup of the whipped crème fraîche.

   • Finish with a light sprinkle (about ½ tablespoon) of the remaining crushed gingersnaps for garnish.

   • Serve immediately or chill (uncovered) for up to 8 hours before serving.

Servings and timing

Servings: 8 parfaits
Prep time: 30 minutes
Cook time: 20 minutes
Chill time: 6 hours
Total time: 6 hours 50 minutes

Variations

• Flavor boost: Add a splash of maple syrup or a bit of molasses for deeper sweetness.

• Spiced pudding: Add a pinch of ground cinnamon, ginger, or nutmeg to the pudding for more warmth.

• Fruit addition: Layer in poached pears, cooked apples, or bananas for a fruity twist.

• Cookie alternatives: Use graham crackers, speculoos, digestive biscuits, or crushed amaretti cookies instead of gingersnaps.

• Dairy-free: Substitute with coconut milk for the pudding and use a plant-based whipped topping. Texture may vary.

• Salted caramel topping: Drizzle a little salted caramel sauce over the top before serving for extra indulgence.

• Nut crunch: Add finely chopped toasted pecans or walnuts to the crumble layer.

• Espresso note: Add a teaspoon of espresso powder to the pudding for a coffee-kissed flavor.

• Mini desserts: Serve in shot glasses or mini jars for party-sized portions.

• Layered trifle: Assemble in a large trifle dish for a family-style presentation.

Storage/Reheating

• Pudding storage: Keep the prepared butterscotch pudding covered in the fridge for up to 3 days before assembling.

• Whipped topping: Can be made a few hours ahead and stored covered in the refrigerator. Re-whip briefly if needed.

• Crushed gingersnaps: Store in an airtight container at room temperature for up to 1 week.

• Assembled parfaits: Best served within 8 hours of assembly to maintain texture. Beyond that, the cookie crumble will soften.

• Not freezer-friendly: Avoid freezing; the texture of both pudding and whipped cream will break down.

FAQs

1. What can I use instead of crème fraîche?

You can use sour cream mixed with a little heavy cream, or Greek yogurt for a similar tangy flavor. The texture may differ slightly but will still be delicious.

2. Can I skip the vanilla extract?

Vanilla adds depth to the pudding, but if you don’t have it, a small splash of maple syrup or almond extract can work in its place.

3. Why is my pudding lumpy or curdled?

This can happen if the eggs are not tempered properly or if the pudding is overheated. Straining the pudding through a fine mesh sieve after cooking helps fix this issue.

4. Can I make this dessert the day before serving?

Yes. You can prepare all the components ahead of time. Assemble the parfaits a few hours before serving for the best texture and presentation.

5. Can I use store-bought butterscotch pudding?

Yes, in a pinch you can use high-quality store-bought pudding, but the homemade version offers superior flavor and texture.

6. How can I keep the cookie crumble crunchy?

Only add the cookie crumble just before serving or keep it layered in the middle rather than on top to prevent it from getting soggy.

7. Can I make this dessert gluten-free?

Yes. Use gluten-free gingersnaps or another gluten-free cookie option for the crumble. Ensure all other ingredients are certified gluten-free.

8. Can I substitute light brown sugar for dark?

You can, but dark brown sugar provides a deeper, more molasses-rich flavor that enhances the butterscotch taste.

9. Can I serve this warm?

The pudding is meant to be chilled, but if you prefer it slightly warm, gently reheat it before assembling. However, this may cause the whipped topping to melt.

10. What if I don’t have individual glasses?

You can assemble the dessert in a large trifle dish or serving bowl and scoop out individual portions. The layers will still look beautiful.

Conclusion

This butterscotch pudding parfait with gingersnap crumble is an irresistible dessert with layers of flavor and texture. Whether you’re serving it at a dinner party or enjoying a quiet night in, it’s guaranteed to impress. With rich homemade pudding, tangy cream, and spiced cookie crunch, each spoonful delivers comfort and sophistication. Make it ahead, customize it to your liking, and savor every bite.