MEXICAN CHOCOLATE PARFAIT SHOOTERS

Yield: 32 4 fl oz parfaits (actual yield depends on serving glass dimensions and type of whipped cream used)

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Ingredients

Item/Count

Shortbread cookies 30 each
Real Fresh Chocolate Fudge Pudding 1 #10 can
Cinnamon, ground 2 tsp
Whipped cream 6 cups (1#)
Shot glasses, 4 fl oz capacity 32 ea

Directions

  1. Crumble the shortbread cookies into pieces the size of panko breadcrumbs.
  2. In a large bowl, combine the Chocolate Fudge Pudding with the cinnamon. Let rest 10 minutes, stir again, and transfer to a piping bag
  3. Pipe 1.5 fl oz cup of pudding into the bottom of each shot glass.
  4. Sprinkle 1 Tbsp of the crumbled cookies on top of the pudding
  5. Pipe a 1.5 fl oz cup of pudding on top of the crumbled cookies
  6. Pipe 1 Tbsp cup of whipped cream on top of the second layer of pudding
  7. Lightly dust with cinnamon
  8. Refrigerate until ready to serve