Layered Chocolate And Coffee Parfait Recipes

Steps:

• Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. , Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl. , Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. , Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.

Steps:

• Combine custard powder and sugar in small saucepan.
• Whisk in 1/4 cup of the milk, mixing to a smooth paste.
• Stir in remaining milk.
• Stir over low heat until the custard comes to the boil and thickens.
• Remove from heat.
• Cover surface of custard with a plastic food wrap and set aside to cool.
• Whip together cream and essence.
• Gently fold in to the cold custard.
• Dissolve coffee in the water.
• Stir in liqueur.
• Cool.
• Cut the sponge cake into bite sized cubes.
• Divide half the sponge between 4 parfait glasses.
• Drizzle half the coffee mixture over the sponge.
• Top with half the custard.
• Sprinkle over half the chocolate.
• Repeat these 3 layers once more, finishing with the chocolate.
• Cover and refrigerate for 2 hours.
• Just before serving, garnish with the chocolate sprinkles or curls.
• *Freshlysqueezed orange juice makes a nice change from the coffee liqueur.

Steps:

• Beat white chocolate pudding mix and 2 cups milk in medium bowl with whisk 2 min. Stir in 3/4 cup COOL WHIP. Repeat in separate bowl with remaining pudding mix, milk and COOL WHIP.
• Layer 2 Tbsp. of each flavor pudding in each of 12 parfait glasses; repeat layers.
• Add boiling water to gelatin mix in separate medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Place bowl of gelatin in bowl of ice water. Let stand 5 min. or until gelatin is thickened, stirring occasionally. Spoon over pudding, adding about 2-1/2 Tbsp. gelatin to each parfait. Refrigerate 1 hour or until gelatin is firm.
• Meanwhile, microwave semi-sweet and white chocolates in microwaveable bowl on HIGH 45 sec. to 1 min. or until chocolates are almost melted; stir until completely melted. Brush 2-inch-wide strip of melted chocolate onto sheet of plastic wrap. Fold plastic wrap into pleats so chocolate wrinkles. Refrigerate 15 min. or until firm.
• Pull ends (or sides) of plastic wrap sheet to flatten - this will cause the chocolate to break into pieces. Use to garnish parfaits before serving.