A Dessert Shooter Trio that rivals the fanciest desserts! These cute but classy treats - Chocolate Chip Cookie Cheesecake, Black Forest Brownie Trifle, and Raspberry Orange Pomegranate - would be perfect for any party menu!
8brownieshomemade or Little Debbie; cut into 2-inch squares
8ounceswhipped creamhomemade, Cool Whip, or ReddiWhip
24fresh cherriespitted and chopped, or 1/2 can cherry pie filling
12ounceschocolate pudding
Chocolate curlsfor garnish
Sprinklesfor garnish
Raspberry Orange Pomegranate Parfait
1(1.85 ounce box) raspberry gelatin
2ouncespomegranate arils
8ouncescream cheesesoftened
¾cupconfectioner's sugar
1teaspoonvanilla extract
½navel orangezested and juiced
8ounceswhipped creamhomemade, Cool Whip or ReddiWhip; separated
Sprinklesfor garnish
Instructions
Chocolate Chip Cookie Cheesecake
In a medium bowl, combine cream cheese, powdered sugar, and vanilla. Using a hand blender, beat ingredients until well incorporated.
Spoon cheesecake mixture into piping bag or large zipper bag with a hole cut in the corner, and pipe in each shooter glass, about ¼ of the way up.
Drop in a layer of mini chocolate chips, enough to cover the cheesecake layer.
Next, crumble one half of a chocolate chip cookie in to each glass.
Pipe remaining cheesecake into glasses, up to the rim.
Drizzle each shooter with caramel sauce, and top with sprinkles or more mini chocolate chips.
Black Forest Brownie Trifle
Cut each brownie in to quarters. Place 3-4 cubes in each shooter glass, depending on size.
Spoon whipped cream into piping bag or large zipper bag with a hole cut in the corner, and pipe on top of brownies, about 1/3-1/2 of the way up.
Spoon cherries or filling in to each glass, leaving 1/4 of the glass empty.
Spoon or pipe pudding on top of the cherry layer, then garnish with chocolate curls and/or sprinkles.
Raspberry Orange Pomegranate Parfait
Follow directions on box to prepare raspberry gelatin. Chill in refrigerator approximately 30-45 minutes until it begins to set, and then stir in pomegranate arils.
Pour equal amounts of gelatin in to each shooter glass and refrigerate until set, about another 1-2 hours. To get the diagonal look you see in this post, simply angle each glass in a muffin tin before refrigerating.
In a medium bowl, combine cream cheese, confectioner's sugar, and vanilla. Using a hand blender, beat ingredients until well incorporated.
Add orange zest and juice, and mix well until uniform in consistency.
Gently fold in 6 ounces of whipped cream until light and fluffy. Refrigerate until ready to use.
Once gelatin has set, spoon orange mixture into piping bag or large zipper bag with a hole cut in the corner, and pipe in each shooter glass, filling the remaining empty space.
Using your remaining whipped cream, pipe a dollop on top of the glasses, then garnish with sprinkles or a few more pomegranate arils.
Notes
All measurements (with the exception of the cheesecake fillings) are approximate. The amount you need may vary depending on the size of your shooter glasses, as well as which ingredients you want to be more prominent.