Eggnog Parfaits – a delicious recipe with Topping, Eggnog, Heavy Cream, Sugar, Brown Sugar, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place gingersnap cookies in a resealable bag and use a rolling pin to crush them. Set aside.
2
In a medium-sized bowl, add Cool Whip and eggnog. Stir well together with a spatula. Cover with plastic wrap and place in freezer for 1 hour.
3
After 1 hour, grab another bowl and add heavy cream and both sugars, pure vanilla extract and, using a hand mixer on high, mix together until you have whipped cream peaks.
4
Using dessert cups or fluted glasses (whatever vessel you prefer), add several spoons of gingersnap cookies to the bottom of each cup. Use the back of spoon to pat down cookie crumbles. Add several scoops of frozen eggnog cream. Add whipped cream on top and garnish with a dusting of cinnamon. Repeat with the other dessert cups. Depending on the size vessel you choose, you could make 1 thick layer or 2 layers of each (gingersnaps, eggnog cream, whipped cream, sprinkle of cinnamon).
5
If you like eggnog to drink, you'll love this dessert. We usually have this at both Thanksgiving and Christmas. Enjoy!
336
kcal
Calories
22
g
Fat
21
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2-1/2 cups Gingersnap Cookies Crushed, 1-1/2 cup Cool Whip Topping, 2 cups Eggnog, 1-1/4 cup Heavy Cream, and more.
Yes, Eggnog Parfaits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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