Vanilla Mocha Parfaits Minis Recipes

Steps:

• In a microwave-safe dish, heat 1/4 cup milk and coffee granules for about 30 seconds; stir until coffee is dissolved. Add remaining milk; mix well. , In a small bowl, beat the cream cheese, pudding mix and milk mixture until thickened., In parfait glasses, layer half of the pudding mixture, whipped topping and crushed cookies. Repeat layers. Top with whole cookies if desired.

Steps:

• Divide coffee granules and chocolate syrup between two mugs; set aside. In a small microwave-safe bowl, combine milk and coffee creamer. Microwave, uncovered, on high for 1-2 minutes or until hot. Ladle into mugs; stir until coffee granules are dissolved. Serve immediately.

Steps:

• In a microwave, melt 1/2 cup chocolate chips and shortening; stir until smooth. Dip rims of four parfait glasses in chocolate; sprinkle with jimmies. Let stand until set., In a small saucepan, combine the cream, egg yolks, vanilla, coffee granules and remaining chocolate chips. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool, stirring several times., In a small bowl, dissolve coffee granules in 1 tablespoon whipping cream. Add remaining cream; beat cream mixture until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold 1-1/2 cups of cream mixture into cooled chocolate mixture. , Spoon about 1/4 cup chocolate mousse into each parfait glass; spoon or pipe about 1/4 cup cream mixture over mousse. Repeat layers. Refrigerate for at least 2 hours.

Steps:

• Add milk to coffee in large bowl; whisk until dissolved. Add dry pudding mix; beat 2 min. Stir in half the COOL WHIP.
• Spoon half the pudding mixture evenly into 6 parfait glasses or dessert dishes; sprinkle with chopped wafers. Cover with half the remaining COOL WHIP; top with layers of remaining pudding mixture and COOL WHIP.
• Refrigerate 1 hour.

Steps:

• In a saucepan, combine the first six ingredients; gradually stir in milk until smooth. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened.
• Remove from the heat; stir in butter and vanilla. Spoon 3 tablespoons into each of four parfait glasses. Pour the remaining pudding into a bowl; cover and refrigerate for 20 minutes. Fold in 1 cup whipped topping. Spoon into parfait glasses. Garnish with remaining whipped topping; top with chocolate curls.