Grasshopper Parfaits |Cooking With Amanda

Can I tell you about why I love parfaits?

They are seriously the easiest desserts ever. Ever! Not only that, they are gorgeous. I can't tell you how many times I've baked a lovely pie, then cut into it and served sad, ugly, droopy slices. Parfaits don't let you down like that, friends. They stay classy in their glass dish, just daring you to mess with their lovely layers.

Parfaits are also fast to throw together and extremely versatile. If you've got cake, cookies, brownies, fruit, pudding, whipped cream, or any type of fudge or caramel sauce, you are golden. I love them in the summer when I don't feel like getting my bake on, but they're just as great for last minute get-togethers or days when I'm short on time but need to bring something to a dinner. Because they're so pretty, no one will even guess you were in a rush.

The name is even fancy. Parfait. I mean, when you've got a silent letter happening, you know you just upped the class level a few notches.

For this particular dessert, I used crushed Mint Oreos, but you could just as easily use crumbled mint brownies, chocolate cake, or Thin Mint cookies. Want to swirl some fudge sauce in there too? Go ahead. I ain't mad about it.

Because St. Patrick's Day is right around the corner, I thought the green color would be fun and festive. To be honest, we don't do much for St. Patrick's Day around here, but I'm never one to turn down an excuse to make a themed dessert.

You can serve these any time after preparing, but I prefer to let them sit for a few hours. The cookies soak up moisture from the pudding mixture, making them soft and cake-like. Feel free to make this as one large dessert in a trifle dish, or layer them in small jars or dishes for individual servings.

Enjoy!

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Grasshopper Parfaits Recipe

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Ingredients

36 cool mint oreo cookies, finely chopped
3 cups whole milk
2 packages instant vanilla pudding
12 ounces cool whip, thawed
1/4 cup salted butter, softened to room temperature
8 ounces cream cheese, softened to room temperature
1/4 teaspoon pure vanilla extract
1 1/4 teaspoons mint extract
1 cup powdered sugar
2-3 drops green food coloring

Directions

In a large bowl, whisk together milk and pudding mixes until thick. Refrigerate for about 30 minutes, until firm. Fold in Cool Whip and refrigerate while preparing the rest of the mixture.
In the bowl of your mixer, beat butter, cream cheese and extracts on medium speed until smooth.
Slowly add powdered sugar and beat on medium speed for one minute, until smooth.
Fold cream cheese mixture into pudding mixture with a rubber spatula until combined.
Fold in green food coloring until combined.
Spread cookie crumbs in bottom of dish.
Layer pudding mix and cookie crumbs.