Chocolate Cherry Mousse Parfaits

Directions

1. Step 1
   Place chocolate cookies, cream included, in food processor and pulse until they become crumbs.

2. Step 2
   Beat cream cheese until creamy. Add the hazelnut and dark cocoa powder and beat again until mixed.

3. Step 3
   Gently fold in 1 1/2 cups Cool Whip.

4. Step 4
   Spoon 1/3 of the cookie crumbs into bottom of 8 - 8 oz. jelly jars.

5. Step 5
   Pipe hazelnut mousse evenly into jars.

6. Step 6
   Spoon another 1/3 of the crumbs on top of the mousse.

7. Step 7
   Divide the fruit filling/topping evenly into the jars.

8. Step 8
   Top with the last 1/3 of the cookie crumbs.

9. Step 9
   Pipe the remaining Cool Whip on top of the jars and garnish with the mini chocolate cookies.

Tip:

You can use plastic baggies with the corner cut off for piping mousse and whipped cream.