Strawberry Cookie Parfait
1 package of chocolate chip cookie dough
1 cup of strawberry jam, (for assembly)
2 cups of Truwhip Skinny Whipped Topping, chilled
1/2 cup of vegan cream cheese
1 tablespoon of sugar free maple syrup
2 tablespoons of freeze-dried strawberries, crushed into powder
1 teaspoon of lemon zest
1 cup fresh strawberries, chopped
1/4 cup nondairy dark chocolate chips, melted and drizzled
-Preheat the oven to 350F. Then line a baking sheet with parchment paper. Set aside.
-Cut the cookie dough into bite-size pieces and place on the baking sheet with parchment paper.
Bake until the cookie dough crumbles have baked for 8 to 15 minutes then remove from the oven
to cool before assembling.
-In a large bowl, add Truwhip Skinny Whipped Topping, vegan cream cheese, dried
strawberry powder, sugar free maple syrup and lemon zest. Whip with a hand mixer until smooth
-To assemble the parfaits, add cookie crumbles to the base of an 8-ounce glass. Then add the
strawberry mousse over the top to create an even layer. Add a thin layer of jam, then add mousse
again. Top with chopped strawberries and drizzle the melted chocolate and caramel. Repeat the
same process to prepare for each serving. You can also add your desired toppings. Serve cold
post your truwhip creations with
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