Creamy Mudslide Parfaits Recipes

MUDSLIDE PARFAITS

Steps:

• Place egg yolks in a separate bowl and set side.
• In a medium saucepan, add the flour, sugar, and salt and whisk to combine.
• Add the milk, Kailua, and vanilla extract.
• Heat the mixture over medium-low heat, whisking constantly.
• Once the mixture is warm (but not boiling) pour about 1/4 c. of it into the bowl with the egg yolks and whisk vigorously to temper the yolks.
• Immediately pour the egg yolk mixture back into the saucepan and continue whisking over medium-low heat to prevent the eggs from cooking.
• Whisk until the pudding starts to thicken, then add chocolate chips and continue whisking until the pudding starts to thicken.
• Pour the pudding into a medium bowl and cover with clear plastic wrap (directly on the pudding surface), then poke a few holes in the plastic wrap with a toothpick.
• Allow the pudding to cool on the counter for at least 1 hour before refrigerating.
• Refrigerate 2-3 hours until the pudding has cooled and is firm.
• Place a mixing bowl and whisk attachment in the freezer for 5-10 minutes to chill.
• Pour the heavy whipping cream into the child bowl and use an electric mixer to beat on medium-high speed until the cream gets bubbly.
• Add the Baileys and the powdered sugar and continue beating on high speed until stiff peaks form.
• *This will be slightly less stiff than a traditional whipped cream due to the liqueur.
• *Topping can be prepared in advance or right before serving.
• Heat the hot fudge sauce according to instructions on the jar.
• Pick up your parfait glass and turn it sideways, then use a spoon to drizzle hot fudge on the inside edges of the glass, gently rotating the glass as you go. Repeat with remaining glasses.
• Pour 2-3 Tbsp. cookie crumbs in the bottom of each glass.
• Pour pudding into a piping bag and pipe it into the glasses. (You can also use a spoon.)
• Spread pudding out to the edges of the glass.
• Pipe topping onto the pudding, dividing evenly among the glasses.
• Garnish with remaining crushed Oreos.
• Serve immediately or refrigerate until ready to serve.

CREAMY MUDSLIDE PARFAITS

Steps:

• Beat cream cheese and confectioners' sugar in a small bowl. Add liqueur; mix well. Fold in whipped topping., Spoon half of cookie crumbs into four parfait glasses. Top with half of the cream cheese mixture. Repeat layers. Refrigerate until serving. Serve with toppings of your choice.

NO-BAKE MUDSLIDE PIE

Steps:

• Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
• Grind the cookies into a fine crumb using a food processor or blender.
• In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
• Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
• In a medium-size bowl, combined 4 ounces of cream cheese with Baileys Irish Cream, ½ tsp of vanilla extract and cocoa powder and beat together until smooth. Set aside.
• In a medium-size bowl, combined 4 ounces of cream cheese with Kahlua, ½ tsp of vanilla extract, ground espresso powder and light brown sugar and beat until smooth. Set aside
• Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour 1 ½ cups heavy whipping cream into the chilled bowl. Use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add 3/4 cups powdered sugar and continue beating on high speed until stiff peaks form.
• Divide the prepared whipped cream in half and mix half into the the Baileys mousse and half into the Kahlua mouse.
• Pour the Kahlua mousse in the prepared pie crust and spread evenly. Then pour the Baileys mousse over top and spread evenly. Refrigerate for 3-4 hours until the filling is set.
• Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
• Use a large open round tip and pipe a border around the cheesecake. Garnish with hot fudge sauce and chopped Oreo cookies as desired.