2 containers (8 oz. each) whipped topping, divided
16 chocolate sandwich cookies
2 cups hazelnut spread with cocoa
10 (10.75 oz.) frozen pound cake, thawed and cut into 1” cubes
Berries
Instructions
Reserve about ¼ of one whipped topping container in
refrigerator until ready to serve.
In plastic bag or food processor, crush cookies
into coarse crumbs.
In large mixing bowl, fold together remaining
whipped topping and chocolate-hazelnut spread
until completely combined. Layer parfait cups
with about 4 cubes pound cake, 2 tablespoons
whipped topping mixture and 1 tablespoon crushed
cookie. Repeat layers to evenly fill each cup.
To serve, top each parfait with a dollop of
reserved whipped topping and berries of choice.
Originally Submitted
4/14/2020
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