Now I know that Girl Scout Cookie Time is over, but, that doesn’t mean you have to stop having the cookies…… Enter these parfaits!
These are really perfect for the summer, because they are no-bake! They are Caramely, Coconuty, Chocolatey goodness in a jar.
Super simple to put together
and I did parts ahead, to make the putting together easier. You make your crust from crushed shortbread cookies, this one package with 4 tablespoons of butter was enough for mine, which I did ahead, toasted coconut, which I did ahead, then the night of putting them together, I made pudding, stirred in caramel sauce, cool whip, and topped them off with chocolate frosting!
Fill the bottom of your jars with two tablespoons of the crushed shortbread cookie/butter mixture, then tamp them down with the bottom of a smaller jar or bottle
Add your pudding, Cool Whip, Caramel mixture
More pudding & coconut
Recipe: Makes 7 to 8 1/2 pint jars
14 oz. package of short bread cookies
4 TBSP. melted butter
1 4 oz. package of vanilla pudding mix
1 1/2 cups of milk
1/2 cup of caramel ( I like a lot of caramel, so you can use less if you want, but why??)
7 oz. toasted coconut ***
1 tub of chocolate frosting
In a food processor or blender, crush your cookies and add melt butter and pulse until mixed together and stays together when pressed. Put 2 TBSP of crumbs in each jar and tamp down. In a large bowl mix together pudding mix and milk for 2 minutes the add caramel and fold in until combined. Put a layer of pudding in each jar, top with a layer of toasted coconut, then pudding, coconut, pipe a dollop of chocolate pudding and sprinkle with additional coconut.
*** to toast coconut, in a sheet pan, I put a single layer of coconut, turn my oven on 350 and before it’s pre-heated to 350 the coconut is toasted. Keep and eye on it because it toasts fast, after toasting remove it from the pan as soon as it’s out of the oven, because the hot pan will continue to toast it if you don’t!