- 1/2 cup apricot preserves
- 4 shortbread cookies (such as Lorna Doone)
- 2 cups Vanilla Pudding
- 1/2 cup heavy (or whipping) cream, whipped to a soft peak
- Pour the preserves into a small bowl and stir until thinned. Spoon 1 tablespoon of the preserves into each of four 6-ounce double old-fashioned or parfait glasses. Top each with 1 cookie, then 1/2 cup of the pudding, then another tablespoon of the preserves. Finish by topping each parfait with a dollop of the whipped cream.