Layered parfait in a small wine glass with fresh cranberry, rosemary and gingersnap cookie garnish.
Photography: Andrea Patton – Art Direction & Food Styling: Anthony Contrino

This is my new go-to holiday dessert.  It’s incredibly easy to make, but when assembled in a bougie cocktail glass and cutely garnished, it’s elegant enough to serve at a fancy dinner party.  If you’re not the biggest fan of eggnog, this parfait may just change your mind.  Be sure to use thick gingersnap cookies, not thin wafers. I like Trader Joe’s Triple Gingersnap Cookies.  I like to serve these 2 to 4 hours after making them so they’re not quite as set, but they’re still delicious the next day!

Gingersnap & Eggnog Cream Parfait

Prep Time: 20 minutes
Inactive Time: 2 hours
Servings: 8


  • 1 ¼ cup heavy whipping cream
  • ½ cup eggnog
  • 3 tablespoons sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon dark rum
  • Pinch kosher salt
  • 5 ounces gingersnap cookies, crumbled, plus more for serving (I use Trader Joe’s Triple Gingersnap Cookies)
  • Rosemary, for garnish, optional
  • Cranberries, for garnish, optional


  • Using a stand mixer fitted with the whisk attachment, whip the cream, eggnog, sugar, vanilla, rum and salt to soft peaks.
  • Spoon a heaping tablespoon of the cookie crumbles into a 6-ounce cocktail glass or ramekin.
  • Add a couple heaping tablespoons of the eggnog cream.
  • Add a second layer of cookie crumbles and cream.
  • Carefully cover with plastic wrap and refrigerate for at least 2 hours, up to overnight.
  • Garnish with a gingersnap cookie, a sprig of rosemary and some cranberries.
Course: Dessert
Author: Anthony Michael Contrino