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Raspberry Mocha Mousse Parfaits
Simple sweetness for the Fourth of July

Prep time: 40 Minutes Chill time: 20 Minutes Makes eight servings 4 one-ounce squares unsweetened chocolate 14-ounce can Eagle Brand Sweetened Condensed Milk 1-1/2 teaspoons vanilla extract 1 tablespoon Folgers Instant Coffee Crystals 1 teaspoon hot water 1 cup (1/2 pint) heavy cream 1 can refrigerated whipped cream 2 cups Nature’s Peak Frozen Raspberries OR 2 cups fresh raspberries

Melt chocolate in a microwave-safe dish on HIGH (full power) in 20-second intervals until melted. Stir until smooth. Pour sweetened condensed milk into large bowl. Beat in melted chocolate and vanilla. Dissolve coffee in hot water. Add to chocolate mixture, beating until smooth. Chill for 15 minutes. Also, chill beaters and mixing bowl from electric mixer 10 minutes in preparation for next step. Beat cream in chilled bowl with chilled beaters until stiff. Fold into chilled chocolate mixture. Reserve 8 raspberries for garnish. Layer parfait glasses as follows: 1/4 cup chocolate mousse, refrigerated whipped cream, 1/4 cup raspberries, 1/4 cup chocolate mousse. Refrigerate parfaits 20 minutes before serving. Just before serving, garnish each with refrigerated whipped cream and a single raspberry.