Sometimes I buy chocolate sandwich cookies at the store for a recipe and then I eat them all before I can make the recipe. This happens with Girl Scout cookies too. Why do I have no self- restraint?
Seriously, I know I should stop but sometimes I just need a little sweet taste. Then I have to chase it with {baked} Cheetos to get the sweetness out of my mouth.
Lucky for you, I did restrain myself this time and saved about half the bag just in the nick of time.
I don’t even know what to call these creamy treats. I started out thinking they would be no-bake cheesecakes but it’s more creamy than a cheesecake. So parfait it is. Anything can be a parfait really, right? Geez I hope so or I may need to change the name.
Whatever you call them, this small batch dessert is easy and tasty.
Small Batch Cookies and Cream Parfait
Ingredients:
4 oz cream cheese, softened
1/4 c confectioners sugar
1 tsp vanilla extract
1/4 c heavy cream
8 chocolate sandwich cookies, divided
1 Tbsp butter, melted
Topping:
1/2 c heavy cream
1/2 tsp vanilla extract
1 tbsp sugar
2 chocolate sandwich cookies
Instructions:
In a mixing bowl, add the softened cream cheese, confectioners sugar and vanilla extract. Beat until mixture is creamy and smooth. Pour in heavy cream and whip for about 4-5 minutes.
Crush 4 of the cookies and mix them in with the creamy mixture.
Crush 4 more cookies and add the melted butter to it and combine. Take four small containers and evenly divide the cookie mixture. Press down on the cookies mixture to set.
Evenly divide the creamy mixture among the four containers. Place in the refrigerator for 6 hours or overnight.
When ready to serve, take 1/2 cup heavy whipping cream and pour into a mixing bowl. Add the vanilla extract and beat until stiff peaks form. If you want it sweeter, add the sugar and continue beating until combined.
Divide topping among the chilled parfaits. Crush the remaining 2 cookies and sprinkle over the parfaits.
Enjoy.
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