(for the crust)
10 Oreo cookies
(for the vanilla cheesecake)
8 oz. package cream cheese, at room temperature
2 T sugar
1 t vanilla extract
1/2 cup marshmallow creme
1 1/2 cups Cool Whip, thawed
(for the strawberry cheesecake)
8 oz. package cream cheese, at room temperature
2 T sugar
1 T unflavored powdered gelatin
2 T boiling water
1 cup diced strawberries
1/2 cup Cool Whip, thawed
(for the topping)
2 T heavy cream
1/4 cup dark chocolate chips
4 fresh strawberries
[how to make]
(for the crust)
*Place the cookies, cream filling included, in a food processor.
*Pulse until the cookies become crumbs.
*Divide the cookie crumbs evenly among four large parfait glasses. Set glasses aside.
(for the vanilla cheesecake)
*Beat the cream cheese until creamy.
*Add the sugar and beat until smooth.
*Add the vanilla and marshmallow creme and beat until creamy.
*Fold in the Cool Whip using a rubber spatula.
*Spoon the cheesecake mixture into the parfait glasses ve4ry gently.
*Use the back of a spoon to spread it flat.
(for the strawberry cheesecake)
*Beat the cream cheese until creamy.
*Add the sugar and beat until smooth.
*Dissolve the gelatin in the boiling water.
*Puree the strawberries in a food processor or blender.
*Add the dissolved gelatin and pulse briefly to combine.
*Add the mixture to the cream cheese and beat until smooth.
*Gently fold in the Cool Whip using a rubber spatula.
*Spoon the strawberry cheesecake onto the vanilla cheesecake layer.
*Use the back of a spoon to spread it flat, if needed.
*Place the glasses in the refrigerator and chill for at least 1 hour.
(for the topping)
*Place the cream and chocolate chips in a microwave-safe bowl.
*Microwave for 15 to 20 seconds.
*Stir the chocolate until melted and creamy.
*Spoon the chocolate evenly onto the strawberry cheesecake layer.
*Place the glasses in the refrigerator until the chocolate is set.
*Place a fresh strawberry on top of each parfait immediately before serving.
(You could also divide the crumbs and cheesecake layers into 8 small glasses.)
-makes 4 to 8 cups-
Note: I found this recipe in "Cheesecake Love" by Jocelyn Brubaker.
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