Perfect for summer, these parfaits are light and refreshing. They can make an elegant finish to your meal. Instead of chocolate graham crackers you could use crushed Oreos, but I think the richness of the Oreo overwhelms the light mousse flavor. Cooking time is Chill time. Note: If you chose a smaller glass, such as a champagne glass, you will get 6 servings instead of 4 and will need to adjust the layering amounts accordingly.

Ingredients

4 serv.

2% low-fat milk, very cold↗1⁄2 cup
Kahlua↗1⁄4 cup
instant chocolate mousse mix↗1
(3 1/8 ounce) envelope
unsweetened cocoa powder↗1 tablespoon
finely crushed chocolate graham crackers1 1⁄4 cups
Cool Whip1 1⁄2 cups
thawed
sugar wafers (optional) or Oreo cookies, etc, for garnish (optional)

Step-by-step instructions

1
In a large mixing bowl, combine the milk, kahlua, mousee, and cocoa. Whip on low speed until well blended. Slowly increase the mixer to high, whipping for 4-5 minutes, or until fluffy.
2
In 4 clear glass dessert bowls (or wine/champagne glasses), layer 1/8 of the mousse, 2-3 tablespoons of graham crumbs, and 3 tablespoons of Cool Whip.
3
If choosing to garnish with cracker crumbs rather than cookies, reserve about 1/4 teaspoon of the cookie crumbs. Repeat the layering, using the remaining ingredients.
4
If garnishing with crumbs, sprinkle the remaining crumbs on top of each serving. If garnishing with cookies, leave the top of the parfait empty for now.
5
Refrigerate for at least 2 hours before serving. Before serving, garnish with cookies if desired.

Source: food.com

Original recipe ↗

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