- Chocolate Mousse Layer: Add Chocolate Mousse Mix and cold milk to bowl of stand mixer; mix on low speed for 1 minute. Scrape down side and bottom of bowl; mix on High speed for 5 to 10 minutes or until soft peaks form. Transfer to large bowl; refrigerate for 1 to 2 hours or until chilled.
- Green Layer: Add Vanilla Instant Pudding and cold milk to bowl of stand mixer; mix on Low speed for about 30 seconds or just until powder is dampened. Scrape down sides and bottom of bowl; mix for 5 to 10 minutes or until smooth. Stir in food colouring. Transfer to large bowl; refrigerate.
- Whipped Cream Layer: In bowl of stand mixer; stir Whip It into whipping cream. Mix on High speed for 5 to 10 minutes or until stiff peaks form. Add icing sugar and liqueur; beat on medium speed for 3 minutes. Transfer to large bowl; refrigerate until assembly.
- Parfait: For each serving, layer 30 g Chocolate Mousse Layer, 15 g cookie crumbs and 30 g Green Layer in 125 mL glass serving dish. Repeat layers once. Top with 60 g whipped cream mixture. Refrigerate for at least 30 minutes or up to 1 day before serving. Just before serving, garnish each parfait with cookie.
Makes: 25 – 221 g servings
Ingredients
| Chocolate Mousse Layer: | |
| 193 g | Dr. Oetker Chocolate Mousse Mix |
|---|---|
| 625 mL | 2% cold milk |
| Green Layer: | |
| 250 g | Dr. Oetker Vanilla Instant Pudding Mix |
| 1.25 L | 2% cold milk |
| 2 to 4 drops | green food colouring |
| Whipped Cream Layer: | |
| 30 g | Dr. Oetker Whip It |
| 1.25 L | 35% whipping cream, cold |
| 80 g | icing sugar, sifted |
| 140 mL | Irish Cream Liqueur |
| Parfait: | |
| 750 g | chocolate cookie crumbs |
| 25 | chocolate vanilla-filled sandwich cookies |
