It’s May Day! For many celebrations, you’d have to go out and dance around the Maypole, but here at Virginia Cultivars we’ll be doing something a little more laid back (although singing and dancing are potential side effects of this awesome edible). Introducing the Boozy CBD Cookies & Cream Parfait!
Once we found out that May 1st is National Chocolate Parfait Day, we just knew we needed to come up with a fantastic recipe that’s easy to make and the perfect treat for a lazy summer Sunday afternoon… and we did it!
This Boozy CBD Cookies & Cream Parfait is the perfect shareable treat for a weekend get together. Fair warning, though – if you eat one of these by yourself, it will most likely be the only thing you wanna do for that afternoon. Wink, wink!
I started experimenting with this last week and got the recipe nailed down for 4 servings as served in large stemless wine glasses. In hindsight, I’d have used smaller containers for individual servings. Based on the recipe below, each parfait contains just under 52mg of total THC (which is going to be greater than heavy effects for an adult weighing 160 pounds). There’s half a cookie in each parfait containing 45 mg Delta 8 THC, 1.75 mg Delta 9 THC, and 5 mg of THC-0.
You’ll need to adapt the recipe based on your dosing needs.
INGREDIENTS (4 parfaits)
8 oz. Heavy Whipping Cream
5 Tbsp. Confectioner’s Sugar
2 oz (or more) Chilled Bailey’s Irish Cream Liqueur
1 2.1 oz package Instant Vanilla Pudding (prepared according to package directions)
4 Stemless Wine Glasses (or whatever boujee glass container you’d like)
Place 2 oz Bailey’s Irish Cream Liqueur in freezer to chill while preparing the pudding and cream.
Prepare pudding according to package directions and place in fridge to set.
Using a food processor, crumble 1/2 Wagoner & Co Old Fashioned Chocolate cookie and 6 Oreos. Place into separate container and repeat for each Parfait you’re making. This helps us control the THC dosing in the parfait.
In a medium mixing bowl, whip together the heavy whipping cream and confectioner’s sugar until stiff peaks begin to form (about 5 minutes with a hand or stand mixer). Slowly add the chilled Bailey’s and whip in until peaks return (roughly 3 more minutes).
Fold 1/2 of the pudding into the cream mixture and mix until smooth.
In a stemless wine glass, place several teaspoons of the cookie mixture to form a base.
Top with several tablespoons of the cream and pudding mixture.
Repeat alternating layers of cookies with cream until glass is filled to about 1″ from top.
Top with Redi-Whip if you’d like, then garnish with a sprinkle of remaining cookie crumbs and a slice of strawberry.
If you try the recipe, please share your comments and your photos on our Facebook post!