Easter Chocolate Parfait
These delicious chocolate parfaits start with a layer of vanilla cookie crumbs, with layers of cream cheese filling, mini chocolate Easter eggs, chocolate pudding and whipped cream. The perfect Easter dessert.
Equipment
- electric mixer
- mixing bowls
- Rolling Pin
- dessert cups
Ingredients
- 36 Golden Oreos or other vanilla sandwich cookie
- 6 tablespoons butter, melted
- 1 8 oz package cream cheese, softened
- ¼ cup granulated sugar
- 3 cups whipping cream, whipped
- 1 ½ cups candy coated chocolate mini eggs
- 1 large box instant chocolate pudding mix (170 grams)
- 3 cups + 2 tablespoons milk, divided
Instructions
- Crush cookies by placing in a zipper freezer or sandwich bag and crush with a rolling pin. Add to mixing bowl and combine with melted butter. Divide between 8 dessert cups, and press down slightly.
- In bowl of electric mixer whip cream until stiff peaks form. Transfer to a mixing bowl and set aside.
- In bowl of electric mixer beat cream cheese until soft and creamy. Add sugar and 2 tablespoons of milk, beating until fully combined and fluffy. Fold in half of the whipped cream. Divide between the 8 dessert cups spooning over the cookie crumbs.
- Place mini eggs in a large zipper plastic bag and crush with a rolling pin. Reserve about ¼ cup, divide the rest between the dessert cups by sprinkling over the cream cheese layer.
- In a large mixing bowl whisk the chocolate pudding mix and 3 cups of milk until thoroughly combined and thickened. Divide between the 8 dessert cups, spooning over the crushed mini eggs.
- Divide remaining whipped cream between the dessert cups, spooning over top of the chocolate pudding layer. Sprinkle reserved crushed eggs over each. Chill until ready to serve.
Notes
Chill until ready to serve. Store any left overs in the refrigerator for up to 2 days.
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https://www.redcottagechronicles.com/recipe/easter-chocolate-parfait/