Ricotta Strawberry Parfait

Red Velvet Cookie Ingredients:

·         1 C powdered sugar,

·         1 tsp cornstarch

·         2 eggs, room temp

·         6 TBSP unsalted  butter, melted

·         1 box Red Velvet Cake Mix

Parfait Ingredients:

·         1 container Ricotta cheese

·         Reddi wip whipping cream

·         1 TBSP sugar

·         2 baskets fresh strawberries

·         Parfait glasses

Red Velvet Cookie Directions:

1.    Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.

2.    Whisk together the cornstarch and powdered sugar in small bowl.

3.    Using a wood spoon mix the cake mix, melted butter and eggs. Make sure all ingredients are blended.

4.    Scoop the batter with a small ice cream scoop.

5.    Drop into powdered sugar. Roll  into balls covered with powdered sugar.

6.    Place on a baking sheets about 2 inches apart.

7.    Bake at 375 degrees for 9-11 minutes.

8.    Allow the cookies to cool on baking sheet then transfer to wire rack to cool completely.

9.    Break in crumbles.  Set aside.

Parfait Directions:

1.    Pull out one whole strawberry per parfait glass. With a knife make a cut half way up into the strawberry.

2.    Remove the stem from the remaining strawberries, quarter and place in a bowl with a tablespoon of sugar.

3.    Place in the refrigerator to chill.

Building the parfait:

1.    First layer: Scoop the crumbles red velvet cookies in the bottom of the parfait glasses.

2.    Second layer: Spoon ricotta on top of the crumbled cookies.

3.    Third layer: Spread a layer of strawberries.

4.    For the fourth, fifth, and sixth layers repeat the first, second, and third layers.

5.    Top with a scoop of Reddi wip whipping cream.

6.    Place the strawberry on the side of the parfait glass.

7.    Keep in refrigerator until ready to serve.