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Introduction
Indulgence meets elegance in this jaw-dropping dessert: the Red Velvet Oreo Parfait Explosion. Perfect for special occasions or when you simply crave something extraordinary, this layered treat combines the velvety richness of red velvet cake with the crunch of classic Oreos and the creaminess of whipped cheesecake layers. Every spoonful is a symphony of flavor and texture, making it a show-stopper for dinner parties, birthdays, or romantic evenings in.
Ingredients
For the Red Velvet Cake (or use store-bought to save time):
1 ½ cups all-purpose flour
1 cup granulated sugar
1 tbsp unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup buttermilk
2 large eggs
½ cup vegetable oil
1 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar
For the Oreo Cheesecake Cream:
8 oz cream cheese, softened
1 cup heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract
10 crushed Oreo cookies
Additional Layers:
Extra crushed Oreos for topping
Chocolate syrup (optional)
Red velvet cake crumbs (for garnish)
Directions
Prepare the Red Velvet Cake:
Preheat your oven to 350°F (175°C). In a large bowl, combine all the dry ingredients. In a separate bowl, whisk together wet ingredients. Gradually mix the wet into the dry until smooth. Pour into a greased baking pan and bake for 25–30 minutes or until a toothpick comes out clean. Let cool completely.
Make the Oreo Cheesecake Cream:
Beat cream cheese until fluffy. In another bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Gently fold whipped cream into the cream cheese, then fold in the crushed Oreos.
Assemble the Parfaits:
In clear glasses or jars, layer red velvet cake chunks, Oreo cheesecake cream, and crushed Oreos. Repeat layers until full. Top with more cream, cake crumbs, and a drizzle of chocolate syrup if desired.
Chill Before Serving:
Refrigerate for at least 1 hour to allow flavors to meld and layers to set.
Serving and Storage Tips
Serving: Serve chilled straight from the fridge for best texture. Use clear glasses or mason jars to show off the beautiful layers.
Storage: Keep in an airtight container in the refrigerator for up to 3 days. Not ideal for freezing due to the cream layer, which may separate.
Variations
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