Ingredients
Units
Scale
- 4 cups prepared butterscotch pudding (or 1 box instant butterscotch pudding plus 2 c. cold milk, prepared according to package directions)
- 12 gingersnap cookies broken into bite-sized pieces
- 2 bananas sliced
- 2 c. non-dairy whipped topping approximate measurement
Instructions
- Spread about 2 tbsp. pudding into the bottom of an 8 oz. glass. Arrange an even layer of banana slices over the pudding, then sprinkle gingersnap pieces over the bananas. Carefully spread about 3 tbsp. whipped topping over the gingersnaps.
- Repeat the layers in step one once more, then top with a final dollop of whipped topping.
- Repeat this process in three more 8-oz. glasses. Serve and enjoy!
Notes
You can make these up to 12 hours ahead of time and store in the refrigerator until ready to serve.
- Prep Time: 10
- Category: Dessert