Cookie and Cream Parfaits
Whipping up a no-bake dessert like Cookie and Cream Parfaits is a lifesaver when time is of the essence, especially for those bustling occasions where a quick yet decadent treat is a must-have.
Ingredients
For the Chocolate Pudding Layer:
- 1 package 5.1 ounces Instant Chocolate Pudding (prepared according to package directions)
For the Oreo Mousse:
- 1⅓ cups heavy whipping cream
- 1½ tablespoons powdered sugar
- 1 tablespoon instant vanilla pudding mix
- 7 Oreos broken into pieces
For the Topping:
- Whipped cream
- Crushed Oreos for garnish
Instructions
Prepare the Parfait Containers:
- Arrange the 5-ounce parfait containers at an angle within a muffin pan to create a visually pleasing presentation.
Fill with Chocolate Pudding:
- Quickly pour the prepared chocolate pudding into each container, ensuring an even distribution. Promptly refrigerate for approximately 15 minutes to set the pudding.
Make the Oreo Mousse:
- In a stand mixer, combine heavy whipping cream, powdered sugar, and instant vanilla pudding mix. Whip until soft peaks form.
- Add broken Oreos to the whipped cream mixture and continue to whip until the cookies are finely crushed and well incorporated.
Assemble the Parfaits:
- Using a piping bag with a large tip, pipe the Oreo mousse over the set chocolate pudding layer in each container, maintaining the angled position.
- Finish by piping a layer of whipped cream on top of the Oreo mousse, creating a decadent finish.
Garnish:
- Sprinkle crushed Oreos generously over the whipped cream layer for an enticing visual appeal and an added crunch.
Notes
- Efficient Assembly: Prepare all ingredients and tools in advance to ensure smooth and quick assembly.
- Layering Perfection: Allow the chocolate pudding layer to set sufficiently before adding the Oreo mousse for clean and distinct layers.
- Chill for Quality: Prior to whipping, chill the mixing bowl and beaters to achieve the best results with the heavy cream.