Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Combine rice, raisins, salt and 2¼ cups milk in 2- to 3-quart saucepan over medium heat 25 to 30 minutes, stirring occasionally.
  2. Add butter to hot pudding.
  3. Alternate layers of pudding and cookie crumbs in parfait glasses, making 3 layers of pudding and 2 of crumbs.
  4. Or spoon pudding into dessert dishes and top with crumbs.
  5. Return to refrigerator to set.
  6. Garnish with extra whipped cream and pineapple.
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