This minty chocolate dessert tastes so light and refreshing. For fun, you can add some tempting finishing touches to the dessert parfaits. Top them with shaved chocolate, nuts or crumbled cookies. Or you can substitute vanilla or banana pudding.—Karalee Reinke, Omaha, Nebraska
- 2 cups plus 1 tablespoon cold 2% milk, divided
- 1 package (3.9 ounces) instant chocolate pudding mix
- 4 ounces cream cheese, softened
- 1 tablespoon sugar
- 1/4 teaspoon peppermint extract
- 1 cup whipped topping
- Mint Andes candies, optional
- In a large bowl, whisk 2 cups milk and pudding mix for 2 minutes; set aside. In a small bowl, beat the cream cheese, sugar, extract and remaining milk. Fold in whipped topping.
- Spoon half of the pudding into four parfait glasses. Top with half of cream cheese mixture. Repeat layers. Garnish with candies if desired. Yield: 4 servings.
Originally published as Chocolate Mint Parfaits in Country Woman July/August 2002, p39
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