Oreo Parfait

From the kitchen of: Brooke Cammarota

Ingredients

8 oz mascarpone cheese

1 cup of heavy whipping cream

1/2 cup of powdered sugar

1 tsp of vanilla extract

8 oz cool whip whipped topping

4 oz of baking dark chocolate bar

12 Oreo cookies

Directions

1. In a bowl of an electric mixer, add mascarpone cheese, heavy whipping cream, and vanilla extract.

2. Start on low speed to mix the ingredients and gradually increase the speed over a few seconds to medium-high.

3. Beat until it starts to thicken and lower the speed to add sugar.

4. Pour sugar in and increase the speed again. Beat on medium-high speed until stiff peaks form and gradually decrease the speed, stay close and do not leave unoccupied.

5. Fold in cool whip topping into the whipped mixture and refrigerate for about an hour.

6. Melt the dark and white chocolate bars separately, may microwave but be sure to heat it through on half power in increments of 45-30 seconds, stirring it between each increment. Let chocolates cool a bit.

7. Divide whipped mousse mixture in half and gradually stir in dark and white chocolates into each half by drizzling while stirring.

8. Transfer each chocolate mousse into a separate piping bag.

9. Crush Oreo cookies

10. Layer each mousse and cookies on top of each other