Lotus Biscoff with Egg Nog Parfait
Prepared by Jennifer Carden, the Toddler Cafe Blogger, this recipe was first featured on Page 13 of our Holiday 2009 catalog.
1. Mix pudding as package directs, fold in 1 cup whipped topping and all spices, set aside. 2. Mix cranberry sauce in a separate bowl, to break up any lumps. To assemble: 1. Alternately place a thin layer of cranberry, pudding mixture, cookies, and remaining whipped cream. Repeat. 2. Top with a dollop of whipped cream, Lotus Biscoff Cookie crumbs, mint sprig and a cookie.