This is it. December: the big show for people like me who love to go into the kitchen and really make a mess. One of my favorite traditions is making goodie plates to gift to friends, neighbors, and co-workers, determining just the right ratio of sugar-cookies-to-fudge-to-cinnamon-twists.

Of course, there’s more to holiday feasting than just desserts. I love all the tastes of the season – savory and sweet – so a new recipe for turkey stuffing or scalloped squash is just as delightful as the perfect sugar cookie or spice cake. But I also find that after a heaping helping of prime rib and mashed potatoes, that triple layer chocolate peppermint cake can feel a little bit more like a chore than a delight. Over the years, I have decided that those “showstopper” desserts work best when they can really take the spotlight rather than at the end of a large meal (and are especially good after people have worked up an appetite by Christmas caroling or ice skating).

Still, a holiday meal without a delicious dessert would be something of a letdown. While there is nothing wrong with capping a meal with yesterday’s goodies, I do love a dessert that really makes a statement. I also love something I can put together quickly ahead of time. The eggnog parfait recipe I’m sharing here checks all those boxes: it’s easy, it can sit in the fridge for up to 24 hours, it’s tasty, and it can be served in tiny portions if that’s what the meal calls for.

Calling the mixture a “mousse” is a bit of a stretch, honestly, but authentic mousse calls for heating a milk mixture with gelatin, a process I find to be tedious and ripe for failure. Instead, I’ve used instant pudding mix to give both flavor and stability to the mixture. Likewise, I used whipped topping instead of whipped cream since cream has a tendency to deflate and weep when kept for long in the fridge. I also use prepared eggnog, which I actually love, but if you have a homemade version you enjoy, that would be wonderful here too.

Biscoff cookies are easily available at the grocery store and provide a nice crunch and spicy counterpoint to the rich mousse mixture in a parfait-style layering. Use shot glasses or tiny bowls for a dessert that’s just a few perfect bites. You can also use larger glasses for larger servings or make a family-style dessert by layering this in a footed trifle bowl. You could even skip crushing the cookies and serve the mousse as a dip, with whole cookies as dippers. No matter how you present this, get your taste buds ready for a treat that tastes like Christmas and won’t weigh you down.

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Eggnog Mousse Parfait

There is some variability in the serving sizes here, based on the size of your serving dishes. This recipe makes roughly three pint-sized servings or six to eight “shot glass” sized servings.

• 1 large 5-ounce package of vanilla instant pudding mix
• 1 ½ cups prepared eggnog
• ½ cup milk
• 1 8-ounce container of whipped topping, divided
• 8-10 Biscoff cookies, crushed into fine crumbs

Optional garnishes:

• Canned whipped cream
• Cinnamon
• Additional Biscoff crumbs

Stir the milk and eggnog together, then whisk in pudding mix. Allow to sit and thicken for about five minutes. Gently fold in half of the container of whipped topping and refrigerate for about half an hour to allow the mixture to firm up. Sprinkle roughly a tablespoon of Biscoff crumbs in each container, then layer in the pudding mixture, alternating pudding mixture and cookie crumbs. Top with additional whipped topping and garnish with cinnamon, Biscoff crumbs or canned whipped cream.

Note: Canned whipped cream will deflate quickly, so be sure to serve immediately after topping.

 

 

Article and photo by Lisa Crockett