Cookie Butter Parfaits with COOL WHIP Whipped Topping
Ahh, summer. Time to turn off the ovens, get away from the heat and enjoy the quick and easy recipes that don’t take much time to prepare. There’s nothing worse that being stuck in a steamy kitchen all day (unless it’s this Steamy Kitchen– i’m sure that would be a blast). There’s enough heat going on outside right now, am I right?
We open our home to friends and visitors a lot during the week, and most of the time, it’s on short notice. I love having treats to share with our guests, but I don’t always have the time for complicated desserts. This recipe has just a few ingredients and can be whipped up (literally) in a very short time.
I don’t know if you’ve heard about the cookie butter/Biscoff/speculoos craze, but I finally got around to trying it and decided to combine it with some COOL WHIP Whipped Topping and a few other ingredients to make these little mousse parfaits. If you’re not into the cookie butter thing, you can substitute Nutella, peanut butter or any other nut butter or spread in its place.
The COOL WHIP in the mousse is what makes it light and fluffy. The final parfaits are quite sweet and the cookie flavor is prominent, but I think the COOL WHIP is really what makes it. It’s amazing how one minute you have a grainy spread in your mixer, but the minute you add COOL WHIP, it becomes a smooth and creamy mousse. It’s like magic.
And by the way, COOL WHIP is offering a Fan Dessert of the Month Contest on Facebook. The winner each month will win $500- how cool is that? All you have to do is make a COOL WHIP dessert, take a photo, and upload it on Facebook. Easy peasy.
While you ponder how to win that cool $500, you’re only six ingredients away from a summer dessert that looks lovely without a lot of work (or any extra heat). Sometimes, it’s the simplest desserts that end up being showstoppers.
What you add makes it. #coolwhipmoms
Prep time
Cook time
Total time
Ingredients
- 16 Speculoos cookies (such as Biscoff*), plus more for serving
- 3 tablespoons butter, melted or very soft
- 4 oz cream cheese, softened
- ½ cup Speculoos spread (such as Biscoff or TJ’s Cookie Butter*)
- ⅓ cup sugar
- 1 cup COOL WHIP Whipped Topping, plus more for serving
Instructions
- In a food processor, pulse cookies into fine crumbs. Add butter and pulse until combined. Set aside.
- In a stand mixer, beat cream cheese until there are no lumps. Scrape down the sides of the bowl and add the spread; mix until combined. Add sugar and beat 2-3 minutes. Scrape down the sides of the bowl and fold in the COOL WHIP with a spatula.
- Gather your parfait glasses. Line the bottom with the cookie crumb mixture and top with the mousse (feel free to do more than one layer), leaving a small amount for garnish. Let set in the refrigerator for 1-2 hours (this is a just a suggestion, you can eat it right away if you like). When you’re ready to serve, add a dollop of COOL WHIP, sprinkle with remaining cookie crumbs and add a cookie to the bowl. Enjoy!
