Butterscotch Pudding Parfaits with Toasted Pecans

September 19 marks National Butterscotch Pudding Day, celebrating the rich caramel-like flavor born from brown sugar and butter. These American-style parfaits layer silky pudding with whipped cream, crushed shortbread, and glossy toasted pecans for a crunchy-sweet finish.

Serves 4 · 20 min prep · 10 min cook

Estimate for one serving

• 510 cal
• 7g protein
• 46g carbs
• 34g fat
• 3g fiber

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Ingredients

• 3 cups prepared butterscotch pudding
• 1 1/2 cups heavy cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 cup pecan halves
• 2 tbsp dark brown sugar
• 1 tbsp unsalted butter
• 1/4 tsp pinch of flaky sea salt
• 1/2 cup crushed shortbread cookies

Instructions

1. 1Preheat the oven to 350°F and line a small baking sheet with parchment.
2. 2Toss the pecan halves with melted butter, dark brown sugar, and flaky sea salt until evenly coated.
3. 3Spread the pecans in a single layer and toast until fragrant and glossy, 8 to 10 minutes, stirring once halfway; cool completely then roughly chop.
4. 4Whip the heavy cream with powdered sugar and vanilla extract to medium-stiff peaks using a hand mixer or stand mixer.
5. 5Spoon a layer of chilled butterscotch pudding into the bottom of each of four clear parfait glasses or jars.
6. 6Add a thin layer of crushed shortbread cookies for crunch, then a generous spoonful of whipped cream.
7. 7Repeat the layers once more, finishing with a final swirl of pudding and a cloud of whipped cream on top.
8. 8Scatter the toasted buttered pecans generously over each parfait so they catch the light.
9. 9Chill the assembled parfaits for at least 30 minutes so the flavors meld and the pudding firms slightly.
10. 10Serve cold with long spoons so every bite delivers creamy butterscotch, crunchy pecans, and cookie texture.