Orange Chocolate Cheesecake Mousse Parfaits
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- orange milano cookies (i used pepperidge farm)
- 1 3/4 c
- whipping cream
- 1/4 c
- orange juice
- 1 box
- (3.4 ounce) instant cheesecake pudding and pie filling
- 2 Tbsp
- plus 2 teaspoons hot fudge sauce, room temperature
1Place cookies into a small resealable plastic bag. Using a mallet or rolling pin, crush cookies; set aside.
2In a large chilled bowl, place the whipping cream, orange juice and cheesecake pudding and pie filling. Using a hand mixer, beat slowly until combined, about 30 seconds; increase speed to high and beat until stiff peaks form, about 1 minute to 1 1/2 minutes, scrapping bowl occasionally.
3Using 2 (8-ounce) martini glasses (or parfait glasses), begin layering the parfaits. Place about 1/2 tablespoon of the crushed cookies into the bottom of the glasses, top with 1 teaspoon fudge sauce, top with 1/3 cup cheesecake mixture, then 1 tablespoon crushed cookies, 1 tablespoon of the fudge, 2/3 cup cheesecake mixture, then remaining crushed cookies.
4Can be eaten immediately, or refrigerate until ready to serve.