Raspberry Mocha Mudslide Parfaits

What You'll Need

• eight ounces cream cheese (I used reduced fat), the kind in a brick
• one half cup granulated sugar
• one half cup BAILEYS® Coffee Creamer, in BAILEYS® Mudslide flavor
• two tablespoons unsweetened cocoa powder
• one teaspoon instant espresso granules
• one cup heavy cream, cold
• four ounces fresh raspberries, pureed
• about twelve chocolate sandwich cookies, finely processed, or approx.
• one cup of chocolate cookie crumbs

How to Make It

1. Place the cream cheese and sugar in a large mixing bowl, and whip on medium speed until creamy and well-combined.
2. In a large liquid measuring cup, whisk the BAILEYS® Coffee Creamer together with the cocoa and espresso powder.
3. Add the mixture to the bowl, scraping the sides down with a silicone spatula, and continue to mix on medium speed.
4. In a thin, slow stream, pour in the cold cream.
5. When all the cream has been added, turn the mixer up to medium high speed and whip until fluffy and stiff.
6. In small jars, layer the mousse with the cookie crumbs and raspberry puree.
7. Serve cold.

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes,culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes,