1 cup ricotta cheese
1 cup confectioners’ sugar
1/4 cup sour cream
1/4 cup coffee liqueur
1 1/2 cups shortbread cookie crumbs (about 30 2-inch cookies)
1 21-ounce can cherry filling
Grated chocolate and fresh mint leaves for garnish, optional
Combine ricotta cheese, confectioners’ sugar, sour cream and coffee liqueur in a large mixing bowl; mix well.
Set aside. In the container of an electric blender or food processor, process cookies, in small batches, until finely crushed.
Remove 6 cherries from cherry filling; reserve for garnish. To assemble dessert, spoon 2 tablespoons ricotta cheese mixture into six 8-ounce parfait glasses.
Add 2 tablespoons cookie crumbs to each glass; top each with 2 tablespoons cherry filling. Repeat ricotta, crumb and cherry layers. Finish each serving with an equal portion of the remaining ricotta cheese mixture.
Garnish with reserved cherries, grated chocolate and mint leaves, if desired. Let chill 2 to 3 hours before servings.
Makes 6 servings