02
December
2011
|
04:37 PM
America/New_York

Cookies & Cream Parfait

  • 1 cup heavy whipping cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • 2 cups fresh strawberries
  • 2 tablespoons sugar
  • 6 chocolate sandwich cookies
  • Chocolate sandwich cookies (optional for garnish)

Place a deep medium mixer bowl and beaters in the refrigerator for 5 minutes. To the chilled mixer bowl, add whipping cream, the 1 tablespoon sugar and vanilla. Beat with the chilled beaters of an electric mixer on medium speed until the whipped cream thickens slightly and forms soft peaks.* Set aside. Gently wash berries under cool, running water and pat dry with paper towels. Remove the green stems from the strawberries. Place the berries in a medium mixing bowl. Mash the berries into a chunky sauce. Stir in 2 tablespoons sugar. Set aside. Place cookies in a sturdy, sealable plastic bag and crush them into small pieces. You'll need 4 to 6 dessert/parfait cups. Place a spoonful of crushed cookies in each dish. Top with a couple of spoonfuls of the whipped cream mixture, spreading it smoothly over the cookies. Top with half the mashed berries. Top with another layer of whipped cream mixture, reserving about 1/3 cup. Sprinkle the remaining crushed cookies atop. Spoon on the remaining mashed berries. Spoon the reserved whipped cream mixture atop. Garnish with a whole cookie, if you like. Serve immediately. Makes 4 to 6 parfaits.

*Cook's tip: When your cream starts to thicken, turn the mixer off and lift the beaters. The cream will form tips that curl when it's ready. If it doesn't form tips, beat it a little longer.

Select pages where this recipe appears: Desserts