Recipe information
Yield
Serves 6
Ingredients
1 1/2 cups crushed chocolate sandwich cookies (about 15)
3 cups coffee ice cream, slightly softened
1 14- to 16-ounce jar chocolate ice cream topping
Whipped cream
Preparation
Spoon 1 tablespoon cookie crumbs into each of six 10- to 12-ounce parfait glasses or wineglasses. Top with 1/4 cup ice cream, then generous 1 tablespoon topping. Repeat layering with crumbs, ice cream and topping. Cover each parfait with additional 1 tablespoon crumbs and dollop of whipped cream. Freeze until firm. (Can be prepared up to 2 days ahead. Cover with plastic wrap and keep frozen.)
