Chocolate Kahlua Mousse Parfaits

1. 1

   In a large mixing bowl, combine the milk, kahlua, mousee, and cocoa. Whip on low speed until well blended. Slowly increase the mixer to high, whipping for 4-5 minutes, or until fluffy.

2. 2

   In 4 clear glass dessert bowls (or wine/champagne glasses), layer 1/8 of the mousse, 2-3 tablespoons of graham crumbs, and 3 tablespoons of Cool Whip.

3. 3

   If choosing to garnish with cracker crumbs rather than cookies, reserve about 1/4 teaspoon of the cookie crumbs. Repeat the layering, using the remaining ingredients.

4. 4

   If garnishing with crumbs, sprinkle the remaining crumbs on top of each serving. If garnishing with cookies, leave the top of the parfait empty for now.

5. 5

   Refrigerate for at least 2 hours before serving. Before serving, garnish with cookies if desired.

No nutritional information available.

No additional tips available.