Chocolate Strawberry And Cookie Parfait Food

CHOCOLATE STRAWBERRY MOUSSE PARFAIT

Steps:

• Prepare pudding as per the directions using 1 cup of milk, set aside. Crush graham cracker cookies and put a small layer into the bottom of 6 parfait glasses followed by a layer of strawberries, pudding and then COOL WHIP. Repeat. Garnish with strawberry slices, sprig of mint and chocolate.
• Refrigerate until ready to serve. Makes 6 (1-cup) servings.

CHOCOLATE, STRAWBERRY & COOKIE PARFAITS

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Refrigerate 5 min.
• Spoon 1/3 of the pudding mixture evenly into 4 mugs or parfait glasses; top with layers of half each of the berries and cookies. Repeat layers. Cover with remaining pudding mixture and COOL WHIP.

CHOCOLATE-COVERED STRAWBERRY TART

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Mix together the chocolate wafer cookies and sugar in a large bowl. Pour in the melted butter and mix until well combined. Press the mixture into an 11-inch tart pan. Transfer to a baking sheet and bake for 10 minutes. Let cool completely.
• For the filling: Combine the cream, milk and freeze-dried strawberries in a medium pot. Bring to a simmer, remove from the heat and add the white chocolate chips and vanilla. Let stand for a few minutes to let the chocolate melt, then whisk until the chocolate is blended into the cream mixture. Transfer to a blender and blend until the strawberries are pureed and the mixture is smooth. Pour into the prepared crust and refrigerate until set, 3 to 4 hours. Once set, place in the freezer for 30 minutes.
• For the topping: Pour the chocolate shell topping over the filling to completely cover. Arrange the chocolate-covered strawberries in the center of the tart. Line up the sliced strawberries side-by-side and cut-side down around the edge of the tart with the pointed ends facing in towards the center of the tart. Slice with a warmed knife and serve.

STRAWBERRY-CHOCOLATE MOUSSE PARFAIT

Steps:

• In a bowl, toss strawberries and liqueur; cover and refrigerate.
• To make chocolate mousse: In a small saucepan, mix water with 2 tablespoons of the sugar. Bring to boil; reduce heat and simmer 1 minute.
• Place chocolate pieces in container of electric blender.
• Immediately add hot sugar mixture.
• Blend until chocolate is melted and smooth.
• In medium bowl, whip 3/4 cup of the cream to form stiff peaks. With rubber spatula, fold chocolate into cream to blend thoroughly. Cover and refrigerate until firm, at least 2 hours or up to 3 days.
• Just before serving, whip the remaining 3/4 cup cream to form soft peaks.
• Beat in the remaining 1/2 tablespoon sugar and the vanilla.
• In four 10 to 12 ounce stemmed wine glasses or in dessert bowls, layer mousse, whipped cream and strawberries, dividing equally.
• Garnish with mint sprigs.
• (Chilling time is included in the cooking time.).

CHOCOLATE BERRY PARFAITS

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; set aside. Drain strawberries (discard the juice or save for another use); place berries in a blender. Cover and process until smooth; set aside. , In a large bowl, beat cream and sugar until stiff peaks form. Gently fold in strawberry puree. Divide half of the chocolate pudding among four or six parfait glasses. Top with half of the strawberry mixture. Repeat layers. Garnish with a strawberry slice if desired.

CHOCOLATE, STRAWBERRY & COOKIE PARFAITS

Steps:

• Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minute or until well blended. Refrigerate 5 minute
• Spoon one-third of the pudding mixture evenly into four mugs or parfait glasses; top with layers of half each of the strawberries and cookies. Repeat all layers. Cover with the remaining pudding mixture and whipped topping.
• Serve immediately or store in refrigerator up to 2 hours before serving.

CHOCOLATE, STRAWBERRY AND COOKIE PARFAIT

Steps:

• Beat pudding mix and milk with whisk 2 minutes. Refrigerate 5 minutes.
• Spoon 1/3 of the pudding evenly into 4 mugs or parfait glasses; top with layers of half EACH of the berries and cookies. Repeat layers.
• Cover wirh layers of the remaining pudding and Cool Whip.
• SPECIAL EXTRA: Garnish with additional sliced berries.