Pomegranate & Gingersnap Eggnog Mousse Parfaits Recipe dawno33

1. 1

   Slice pomegranate in half.

2. 2

   Remove seeds and set seeds aside.

3. 3

   Notch each cookie to fit over the rim of a glass; set aside

4. 4

   In a small bowl, whisk together the eggnog and the pudding mix.

5. 5

   Refrigerate until firm and set, about 10 minutes.

6. 6

   In a medium size mixing bowl beat the cream cheese and sugar together until light and fluffy.

7. 7

   Beat in the prepared pudding.

8. 8

   Fold in the whipped cream.

9. 9

   Refrigerate until chilled, about 30-45 minutes.

10. 10

    In champagne glasses or other slender holiday glassware, layer the crushed cookies and the mousse 2-3 times, ending with mousse.

11. 11

    Garnish with a light sprinkling of cookie crumbs and 1/2 teaspoon of pomegranate seeds.

12. 12

    Place the notched cookie on the edge of the glass rim.

13. 13

    If not serving immediately, refrigerate parfaits covered with plastic wrap.

14. 14

    Add the notched cookies just before serving.

15. 15

    This recipe can easily be doubled.

* Per serving · 4 servings · Values may vary.

No additional tips available.