Chocolate Almond Cheesecake Parfait


INGREDIENTS
8 oz cream cheese, softened
1¼ cup whole milk or half-and-half
1 pkg (4-serving size) instant chocolate pudding
8 oz tub of whipped topping, divided
½ cup toasted sliced almonds
2 tbs mini chocolate chips for garnish (optional)
chocolate sauce for drizzle (optional) (see NOTE)

INSTRUCTIONS
  1. PUDDING MIX IS USED DRY DO NOT MAKE AS PER PACKAGE DIRECTIONS
  2. Beat softened cream cheese with ¼ cup of the milk. Beat until smooth.
  3. Add the remaining milk and chocolate pudding mix. Beat for 1 minute.
  4. Fold in HALF the tub of whipped topping (no need to measure, by your eye is fine)
  5. Divide half the chocolate mixture between 4 parfait glasses or old fashioned glasses (stemless red wine glasses work well too)
  6. Place 2 tbs of the toasted almonds on top of the chocolate mixture in each glass.
  7. Divide remaining whipped topping between the 4 glasses making a layer of plain whipped topping.
  8. Top each glass with the remaining chocolate mixture and garnish with mini chocolate chips if desired and drizzle with chocolate sauce if desired.


NOTES
  • Chocolate fudge ice cream sauce microwaved on high for 20-25 seconds is a good choice for the sauce. 
  • If you want to make your own chocolate sauce, microwave ¼ cup chocolate chips with 3 tbs heavy cream for 20 seconds. Stir until chocolate is completely melted


Original Recipes: Chocolate Almond Cheesecake Parfait @ bakeatmidnite.com

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