» 30 Oreo Cookies
» 4 tbsp butter, melted
» 2 pkg. (8 oz. or 220g each)
(Philadelphia Cream Cheese, softened)
» 5 tbsp granulated sugar
» 1 tsp vanilla sugar (Note 1)
» 1 cup heavy whipping cream
1.You need 8 5oz. jars for this recipe.
2.Coarsely chop half of the cookies and set aside. Crush the remaining cookies, put 4 tbsp of the crushed cookies in an airtight container for decorating later. Mix the other crushed cookies with the melted butter. Divide mixture between the jars and press onto the bottom of the jars with a spoon or your fingers. Refrigerate jars while preparing the filling.
3.In the bowl of your stand mixer add sugars and heavy whipping cream and whisk just until the cream reaches stiff peaks. Add Cream cheese and mix until well blended. Don't overmix.
4.Fold in the coarsely chopped cookies and divide filling between the jars.
5.Refrigerate for about 4 hours or overnight. Decorate with remaining crushed cookies before serving.
Note 1: If you don't have vanilla sugar you can use ground vanilla. Liquid vanilla extract would make the parfait filling brownish.