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–+ servings

Mudslide Parfaits

These Mudslide Parfaits have all the flavors of a mudslide cocktail in one decadent dessert! Perfect for date night, ladies night, or a special occasion, these parfaits are SO delicious you'll be licking your glass clean! Recipe from the No-Bake Treats cookbook.
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Servings: 4
Author: Cathy Trochelman

Ingredients

  • For the Filling:
  • 2 large egg yolks slightly beaten
  • 3 Tbsp. all purpose flour
  • 1/3 c. granulated sugar
  • Dash of salt
  • 3/4 c. milk
  • 3/4 c. Kahlua or other coffee liqueur
  • 1 tsp. vanilla extract
  • 4 oz. dark chocolate chips
  • For the topping:
  • 3/4 c. heavy whipping cream
  • 1 Tbsp. Baileys Irish Cream
  • 1/4 c. powdered sugar
  • 1/2 c. hot fudge sauce
  • 3/4 c. crushed Oreos

Instructions

For the filling:

  • Place egg yolks in a separate bowl and set side.
  • In a medium saucepan, add the flour, sugar, and salt and whisk to combine.
  • Add the milk, Kailua, and vanilla extract.
  • Heat the mixture over medium-low heat, whisking constantly.
  • Once the mixture is warm (but not boiling) pour about 1/4 c. of it into the bowl with the egg yolks and whisk vigorously to temper the yolks.
  • Immediately pour the egg yolk mixture back into the saucepan and continue whisking over medium-low heat to prevent the eggs from cooking.
  • Whisk until the pudding starts to thicken, then add chocolate chips and continue whisking until the pudding starts to thicken.
  • Pour the pudding into a medium bowl and cover with clear plastic wrap (directly on the pudding surface), then poke a few holes in the plastic wrap with a toothpick.
  • Allow the pudding to cool on the counter for at least 1 hour before refrigerating.
  • Refrigerate 2-3 hours until the pudding has cooled and is firm.

For the topping:

  • Place a mixing bowl and whisk attachment in the freezer for 5-10 minutes to chill.
  • Pour the heavy whipping cream into the child bowl and use an electric mixer to beat on medium-high speed until the cream gets bubbly.
  • Add the Baileys and the powdered sugar and continue beating on high speed until stiff peaks form.
  • *This will be slightly less stiff than a traditional whipped cream due to the liqueur.
  • *Topping can be prepared in advance or right before serving.

To assemble the parfaits:

  • Heat the hot fudge sauce according to instructions on the jar.
  • Pick up your parfait glass and turn it sideways, then use a spoon to drizzle hot fudge on the inside edges of the glass, gently rotating the glass as you go. Repeat with remaining glasses.
  • Pour 2-3 Tbsp. cookie crumbs in the bottom of each glass.
  • Pour pudding into a piping bag and pipe it into the glasses. (You can also use a spoon.)
  • Spread pudding out to the edges of the glass.
  • Pipe topping onto the pudding, dividing evenly among the glasses.
  • Garnish with remaining crushed Oreos.
  • Serve immediately or refrigerate until ready to serve.