Banana Cookie Cream Mini-Parfaits


10 Biscoff® Cookies

1 cup whipping cream

3 Tbsp. Torani Sugar Free Belgian Cookie Syrup

1 ¾ cup milk

1 .9 oz. box Jello® Sugar Free Banana Cream Instant Pudding and Pie Filling

sliced almonds for garnish, optional


Pulse the cookies in a food processor to create fine cookie crumbs, or put them in a zipper bag and crush the cookies until they are finely crumbled. Set aside. Whip together cream and Torani Syrup in a chilled bowl with an electric mixer until stiff peaks form. Set aside in refrigerator. Combine the milk and pudding mix according to the package instructions and let set for five minutes. Once the pudding has thickened, add 2 Tbsp. of the whipped cream to a 6 oz. juice glass or parfait glass. Top with 1 ½ Tbsp. cookie crumbs, then top with 2 Tbsp. whipped cream. Top the whipped cream with 1 ½ Tbsp. cookie crumbs, then top with an additional layer of pudding, cookie crumbs and whipped cream. Finally sprinkle a pinch of cookie crumbs on top and top with sliced almonds. Recipe yields six 3/4 cup mini-parfaits.

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