Cookies and Cream Mousse Parfait


6 servings


42 chocolate kisses
1 1/2 cups miniature marshmallows or 15 large marshmallows
1/3 cup milk
12 Hershey's Cookies n Cream Chocolate cookie bits
1 cup cold whipping cream
6 Hershey's Special Dark Miniatures
whip cream for garnish


Remove the wrappers from the kisses. Coarsely chop them. Combine milk and marshmallows in a small saucepan. Cook over low heat, stirring constantly until marshmallows are melted and smooth. Remove from heat and stir in chopped kisses. Stir until chocolate is melted and smooth. Cool completely to room temperature.

Meanwhile remove the wrappers from the cookie bits and coarsely chop. Beat the whipping cream until stiff in a medium size mixing bowl. Gradually fold in the cooled chocolate mixture. Using half of the mixture divide the mousse between 6 parfait glasses. Sprinkle with the Cookies n Creme. Top with remaining mousse. Chill for 2 hours before serving. Top with whipped cream and the miniature dark chocolate.

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