Chocolate Kahlua Mousse Parfaits

"Perfect for summer, these parfaits are light and refreshing. They can make an elegant finish to your meal. Instead of chocolate graham crackers you could use crushed Oreos, but I think the richness of the Oreo overwhelms the light mousse flavor. Cooking time is Chill time. Note: If you chose a smaller glass, such as a champagne glass, you will get 6 servings instead of 4 and will need to adjust the layering amounts accordingly."
photo by Jadelabyrinth photo by Jadelabyrinth
photo by Jadelabyrinth
Ready In:
2hrs 15mins


  • 12 cup 2% low-fat milk, very cold
  • 14 cup Kahlua
  • 1 (3 1/8 ounce) envelope instant chocolate mousse mix
  • 1 tablespoon unsweetened cocoa powder
  • 1 14 cups finely crushed chocolate graham crackers
  • 1 12 cups Cool Whip, thawed
  • sugar wafers (optional) or Oreo cookies, etc, for garnish (optional)


  • In a large mixing bowl, combine the milk, kahlua, mousee, and cocoa. Whip on low speed until well blended. Slowly increase the mixer to high, whipping for 4-5 minutes, or until fluffy.
  • In 4 clear glass dessert bowls (or wine/champagne glasses), layer 1/8 of the mousse, 2-3 tablespoons of graham crumbs, and 3 tablespoons of Cool Whip.
  • If choosing to garnish with cracker crumbs rather than cookies, reserve about 1/4 teaspoon of the cookie crumbs. Repeat the layering, using the remaining ingredients.
  • If garnishing with crumbs, sprinkle the remaining crumbs on top of each serving. If garnishing with cookies, leave the top of the parfait empty for now.
  • Refrigerate for at least 2 hours before serving. Before serving, garnish with cookies if desired.

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