Banana Pudding Parfait
⅔ cup white sugar
⅓ cup all-purpose flour
¼ teaspoon salt
3 eggs, beaten
2 cups milk
2 tablespoons butter, softened
½ teaspoon Butterscotch Schnapps
2 bananas, peeled and sliced
(12 ounce) package shortbread cookies
Combine sugar, flour, and salt together in a medium saucepan. Add eggs and stir well. Stir in milk, and cook over low heat, stirring constantly.
Once the pudding has thickened, remove from heat and continue to stir, cooling slightly.
Stir in butter and Schnapps until smooth. Layer cups or small ramekin dishes with pudding, sliced bananas, and cookies.
Top with whip cream. Chill at least 1 hour in the refrigerator before serving.