Simplify your holiday treats and make a simple Eggnog Pudding Parfait that is layered with Ginger Snaps and topped with whipped topping. These parfaits are a perfect crowd-pleasing holiday dessert.
You’re not going to believe me when I say this, but I am not an Eggnog fan. Not even a little bit. I think it is mostly because I am not a rum person. However, I do appreciate the flavor of Eggnog. Still confused? Let me explain. I do not enjoy drinking a thick cold drink with eggs, rum, and spices. But I do appreciate the spices that are in Eggnog. My love/hate relationship with Eggnog is this weird conundrum of contradictions, I know. But these Eggnog Pudding Parfaits are more of my speed and a perfect holiday treat!
How to make these Eggnog Pudding Parfaits
Making the Eggnog Pudding really isn’t that hard. All you have to do is combine, eggnog, egg yolks, sugar, and cornstarch to a medium saucepot and stir until it thickens. Once you make the pudding, pour it through a fine-mesh strainer ensuring you have a silky and luscious pudding. Allow it to cool completely. Finally, layer with pudding and crushed Ginger Snaps and top with a dollop of whipped topping. I’ll tell you something, my husband is not a huge Eggnog person either or a Ginger Snap guy, but it’s something about having both of these flavor combinations together that just works. He could not stop eating a single parfait.
- ⅓ c. sugar
- 2 tbsp. Cornstarch
- ¼ tsp. Salt
- 2 ¼ c. Eggnog
- 3 egg yolks
- 2 tbsp. Bourbon or Rum (if desired)
- 8 oz. whipped topping
- Nutmeg for garnish
- Crushed Ginger Snaps
- 6-8 oz. Mason Jars
- In a medium-sized saucepan, add sugar, cornstarch, and salt on low to medium heat. Slowly add the eggnog and egg yolks while whisking into ingredients. Slowly stir until mixture thickens and becomes a thick pudding-like consistency. Add the Borbon, if desired, and stir. Remove from heat and pour into a fine mesh strainer. Cover with plastic wrap laying the wrap directly on top of the pudding. Cool completely.
- In small 8 oz mason jars, begin to layer the parfaits with pudding and crushed Ginger snap cookies leaving the top and final layer a dollop of whipped topping and sprinkle the tops with nutmeg. Keep cool until ready to serve.