Chocolate-Hazelnut Pound Cake Parfaits

8
Servings
30m
Prep Time
0m
Cook Time
30m
Ready In


"This is out of my local grocery store magazine...you can make these simple yet impressive individual desserts up to a day ahead...you can top with a raspberry, blackberry, slice strawberry or some blueberries..."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (184.6 g)
  • Calories 787.1
  • Total Fat - 62.3 g
  • Saturated Fat - 6.5 g
  • Cholesterol - 9.6 mg
  • Sodium - 411 mg
  • Total Carbohydrate - 49.7 g
  • Dietary Fiber - 1.2 g
  • Sugars - 19.3 g
  • Protein - 8.5 g
  • Calcium - 118.5 mg
  • Iron - 2.1 mg
  • Vitamin C - 1.5 mg
  • Thiamin - 0.4 mg

Step 1

Reserve about 1/4 of one whipped topping container; set aside in refrigerator until parfaits are ready to serve.

Step 2

In plastic bag or food processor, crush cookies inot coarser crumbs.

Step 3

In large mixing bowl, combine remaining whipped topping and chocolate-hazelnut spread. Fold together with rubber spatula until completely combined. Layer parfait cups with about 4 cubes pound cake, about 2 tablespoons whipped topping mixture and about 1 tablespoon crushed cookies. Repeat layers to evenly fill each cup, ending with crushed cookies.

Step 4

Transfer parfaits to baking sheet to conveniently store until ready to serve. Wrap loosely in plastic wrap, and store in refrigerator. When ready to serve, top each parfait with a dollop of reserved whipped topping and a berry, refrigerating any leftovers.

Tips & Variations


No special items needed.

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