Cappuccino Cream Parfaits Recipes

Steps:

• In a small bowl, dissolve coffee granules and cinnamon in hot water; set aside. In another small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and coffee mixture., In each of two parfait glasses, layer 3 tablespoons pudding mixture, 2 teaspoons cookie crumbs and 1-1/2 teaspoons walnuts. Repeat layers. Top each with 2 tablespoons pudding mixture and 2 teaspoons crumbs. Chill until serving. ,

Steps:

• 1. Beat pudding mix (dry), milk and coffee in medium bowl with wire whisk about 1 minute or until smooth. Fold in whipped topping. 2. Spoon half of the pudding mixture into each of 4 glasses. Sprinkle evenly with cookie crumbs. Top with remaining pudding mixture. Cover and refrigerate about 3 hours or until set. Garnish with additional shipped topping and cookie crumbs if desired. NUTRITION INFORMATION 1 Serving Calories 240 (Calories from Fat 20) Fat 2g (Saturated 0g) Cholesterol 0mg Sodium 520mg Carbohydrate 52g (Dietary Fiber 0g) Protein 2g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 4% Iron 0% DIET EXCHANGES: 2 Starch, 1 1/2 FruitFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• In a food processor, puree ricotta, sugar, and espresso powder until very smooth, scraping down sides of bowl as needed, 1 to 2 minutes.
• Dividing evenly, spoon mixture into four glasses or serving dishes. Refrigerate, covered, until ready to serve, at least 30 minutes and up to 1 day.
• Just before serving, crumble cookies over parfaits.

Steps:

• In top of double boiler over hot water, place caramel and whipping cream.
• Stir until caramels are melted and sauce is smooth.
• Layer sauce and ice cream in 4 parfait glasses, beginning and ending with sauce.
• Top each parfait with chopped pecans.

Steps:

• Sprinkle gelatin over 1/2 cup cold water in small saucepan; let stand one minute.
• Cook gelatin mixture over low heat for 2 minutes, stirring until gelatin dissolves.
• Stir in sugar, 1 1/2 cups water and coffee granules until dissolved.
• Pour into 1 quart bowl; chill 4 hours until firm.
• Once coffee mixture is set, beat whipping cream at medium speed with electric mixer until foamy.
• Gradually add 2 tablespoons sugar and coffee liqueur, beating until soft peaks form.
• Pull fork through set gelatin mixture, breaking into small pieces.
• Spoon 1/2 cup gelatin each into 4 parfait glasses.
• Top evenly with half of whipped cream mixture, repeating with second layer.
• Garnish with grated chocolate.

Steps:

• Spoon 1 tablespoon cookie crumbs into each of six 10- to 12-ounce parfait glasses or wineglasses. Top with 1/4 cup ice cream, then generous 1 tablespoon topping. Repeat layering with crumbs, ice cream and topping. Cover each parfait with additional 1 tablespoon crumbs and dollop of whipped cream. Freeze until firm. (Can be prepared up to 2 days ahead. Cover with plastic wrap and keep frozen.)

Steps:

• Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add coffee and milk, beating until well blended. Add dry pudding mix and cinnamon. Beat on low speed 2 minutes. Let stand 5 minutes or until thickened. Gently stir in 2 cups of the whipped topping.
• Spoon into serving bowl or 10 dessert glasses.
• Refrigerate several hours or until ready to serve. Top with remaining whipped topping just before serving.

Steps:

• Dissolve coffee in hot water in medium bowl.
• Add milk, pudding mix and cinnamon.
• Beat with whisk about one or two minutes.
• Let stand for at least five minutes or until thickened.
• Gently stir in whipped topping.
• Scoop 1/2 pudding mixture into 5-6 dishes.
• Sprinkle with crushed cookies.
• Spoon remaining pudding mixture over crushed cookies.
• If you want you can put spoon some more cool whip over the top.