Butterscotch-Amaretti Parfaits

1½ cups milk
3/4 cup packed brown sugar
2 tbsp. cornstarch
1/8 tsp. salt
2 large egg yolks
2 tbsp. butter
2 tsp. vanilla extract
1½ cups frozen whipped topping, thawed
16 cake-like ladyfingers
1/2 cup amaretti cookie crumbs (about 8 cookies)

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). Remove from heat; stir in the butter and vanilla. Pour into
a bowl; cover surface of pudding with plastic wrap, and chill. Remove
plastic wrap, and fold in 1 cup whipped topping.

Split ladyfingers in half lengthwise. Line each of 8 parfait glasses with
4 ladyfinger halves, standing the halves upright. Spoon half of pudding
into the center of each glass, and top each with half of cookie crumbs.
Spoon remaining pudding on top of crumbs. Spoon each parfait with whipped
topping, and sprinkle with remaining crumbs.

8 servings