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Cookies And Cream Parfaits

Serves: 6

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Cookies And Cream Parfaits recipe on the web!!


   * See note below.


* "Don't use the instant pudding, but use the kind you have to cook. This recipe gives you a good way to use up broken cookies! Gingersnaps go well with the lemon cream, too." 1. Place in a 2-quart glass measuring cup or 1 1/2 -quart microwavable casserole, 2/3 cup water, 1/3 cup sugar, 1 box (3 oz.) lemon regular pudding and pie filling mix, and 1 large egg. Stir with a wire whisk or fork until very well blended. 2. Add 1 1/2 cups water. Stir until well blended. 3. Microwave, uncovered, at 100% power (700 watts) for 3 minutes. Stir with whisk or fork until well blended. Microwave, uncovered, at 100% power 2 to 2 1/2 minutes longer or until it becomes thick, shiny and smooth when stirred. Use hot pads to remove from microwave oven and place on a heatproof surface.

4. Cut into small pieces 2 packages (3 oz. each) softened cream cheese.

Stir into cooked mixture. Cover with foil and wait for 1 minute. Uncover and stir mixture until cream cheese is melted and no lumps or white streaks remain.

5. Place in a sandwich-size plastic bag 6 medium chocolate chip cookies.

Squeeze air out of bag before sealing closed. With your fingers, crush cookies to make crumbs. You will need about 1/2 cup crumbs.

6. To make parfaits, use six parfait glasses or, if you don't have them, use dessert dishes.

In each glass, spoon in about 1/4 cup of the lemon cream. Sprinkle with about 1 tablespoon cookie crumbs. Add another 1/4 cup of lemon cream. Sprinkle the top with a few more crumbs.

7. Place in the refrigerator. Wait for 30 minutes so mixture can chill.




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