Chocolate-Hazelnut Pound Cake Parfaits
Recipe: #35551
August 27, 2020
Categories: Desserts, 5 Ingredients Or Less, Chocolate, Heavy Cream, more
"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 is 8 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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