Butterscotch-Amaretti Parfaits

Ingredients

• 0.5 cup amaretti cookie crumbs ( 8 cookies)
• 2 tablespoons butter 
• 2 tablespoons cornstarch 
• 0.8 cup brown sugar dark packed
• 2 large egg yolks 
• 16  cakelike ladyfingers 
• 1.5 cups milk 2% reduced-fat
• 0.1 teaspoon salt 
• 2 teaspoons vanilla extract 
• 1.5 cups non-dairy whipped topping frozen divided thawed reduced-calorie

Equipment

• bowl
• sauce pan
• plastic wrap

Directions

1. Combine the first 5 ingredients in a medium saucepan. Bring to a simmer over medium heat, stirring frequently, and cook until thick and bubbly (about 2 minutes).
2. Remove from heat; stir in the butter and vanilla.
3. Pour into a bowl; cover surface of pudding with plastic wrap, and chill.
4. Remove plastic wrap, and fold in 1 cup whipped topping.
5. Split ladyfingers in half lengthwise. Line each of 8 parfait glasses with 4 ladyfinger halves, standing the halves upright. Spoon 2 tablespoons pudding into the center of each glass, and top each portion with 2 teaspoons cookie crumbs. Spoon 1/4 cup pudding on top of crumbs. Top each parfait with 1 tablespoon whipped topping, and sprinkle each serving with 1 teaspoon crumbs.