Raspberry, Cream & Chambord Parfaits

Oh little holiday friends,
Now that we’ve had our share of the savory treats; its time for the sweet treats.
A tiny, adorable, boozy treat with raspberries, whipped cream, Chambord and my current favorite obsession, Nilla Wafers.

Nilla Wafers are such a comforting little cookie. My Thea-Thea always had them at her house and they remind me of being small running around her kitchen. Also, since I’m not a chocolate fan, I can put down those these little vanilla delights like nobody’s business. Nilla Wafers for the win.

These little parfaits are perfect for a holiday party or you can make them a bit larger and serve them as a dessert in ice cream glasses. If you are serving to children or are a teetotaler (I’m sorry) swap out the Chambord (raspberry liquor) for Torani raspberry syrup, you can usually find this at TJ Maxx or Marshalls. But since you need such a small amount, you could probably ask your friendly local coffeeshop barista to sell you a few ounces. That sounded weirder than intended.

Raspberry, Cream & Chambord Parfaits

IMG_7552What you’ll need: Nilla Wafers, Cool Whip, Whipped Topping, Chambord, Vanilla and Raspberry ice cream. I use these Raspberry Cream Bars from Trader Joes; but advice, if you go that route; use two boxes.

IMG_7555Next, find these darling little parfait cups. Party stores, Target or your fancier grocery store should carry them. Marvel at their cuteness/pretend you’re a giant for a while before actually using.
IMG_7556For ease of prep and storing, line a cookie sheet with the parfait cups. Press one Nilla wafer into the bottom of each cup. Be gentle, these little guys break (the cups and the cookies).

IMG_7562Crush up your remaining Nillas in a baggie with a rolling pin and save for topping.IMG_7559In a large bowl, beat ice creams and Cool Whip together until smooth. Much like Bourbon Ice Cream Pie, we’re aerating the ice cream a bit, and only Cool Whip will do. Next beat in vanilla and Chambord. (Pink!)

IMG_7560Dip a Nilla Wafer (or two) in the mix directly for quality control purposes. IMG_7561Because we’re dealing with ice cream, you want to work fairly quickly. Meaning, don’t go down to change the laundry in the middle of this, you’ll have Chambord soup when you come back. Spoon about two tablespoons of ice cream mix into the parfait glasses; I wouldn’t fill these more than 3/4 of the way; so there is room for whipped cream.

IMG_7574Wrap the entire tray tightly in plastic wrap, and freeze until ready to use. When ready to serve, top with whipped topping and crushed Nillas. Swoon.

Raspberry, Cream & Chambord Parfaits
1 box Nilla Wafers
1 pint Black Raspberry ice cream, softened
1 pint Vanilla ice cream, softened
1 (8oz) pkg Cool Whip, thawed
2 oz Chambord (or Raspberry syrup)
1 tsp Vanilla
Whipped cream for topping
Individual mini parfait cups (found at party supply stores)

On a cookie sheet, set out each parfait cup. Gently press one Nilla Wafer into the bottom of each cup. Take about 20 Nillas (or what’s left in the box after snacking) and put in a plastic baggie. Using a rolling-pin, crush the Nillas into crumbs. Set aside.

In a large bowl, using an electric mixer, beat ice creams and Cool whip until the consistency is thick and rich. Beat in Chambord (or raspberry syrup) and vanilla. Spoon or pipe about 2 tbs of ice cream mixture into each parfait cup. Cover entire tray with plastic wrap tightly and freeze until ready to serve. For serving: add whipped cream swirl and Nilla crumbs to each. Serve immediately. Makes 40 (2oz) individual parfait cups.

Nilla Wafers, you complete me.


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