Dessert Shooter Trio

• Produce

  • 24 Cherries, fresh
  • 1/2 Orange, juice of
  • 1/2 (4.3 ounce container Pom wonderful pomegranate arils

• Condiments

  • 1 Caramel sauce

• Baking & Spices

  • 4 oz Chocolate chips, mini
  • 1 Chocolate curls
  • 1 1/3 cup Powdered sugar
  • 3 Sprinkle
  • 2 tsp Vanilla
  • 16 oz Whipped cream, homemade

• Snacks

  • 6 Chocolate chip cookies, homemade or store-bought

• Dairy

  • 16 oz Cream cheese

• Desserts

  • 12 oz Chocolate pudding, prepared
  • 1 box Raspberry gelatin, prepared

• Other

  • 8 10 - 2x2 homemade brownies or 8 little debbie brownie squares
  • Zest of an orange

Found on thecrumbycupcake.com

Description

Ingredients

• 8 ounces cream cheese, softened
• ⅔ cup confectioners sugar
• 1 teaspoon vanilla extract
• 6-8 chocolate chip cookies (homemade or store-bought)
• 4-6 ounces mini chocolate chips
• Caramel sauce, for garnish
• Sprinkles, for garnish
• 8-10 - 2x2 homemade brownies or 8 Little Debbie brownie squares
• 8 ounces whipped cream (homemade, Cool Whip, or ReddiWhip)
• 24 fresh cherries, pitted and chopped, or ½ can cherry pie filling
• 12 ounces prepared chocolate pudding
• Chocolate curls, for garnish
• Sprinkles, for garnish
• 1 box (1.85-2 ounces) prepared raspberry gelatin
• ½ (4.3 ounce) container POM Wonderful pomegranate arils
• 8 ounces cream cheese, softened
• ¾ cup confectioners sugar
• 1 teaspoon vanilla extract
• Zest of an orange
• Juice of ½ an orange
• 8 ounces whipped cream (homemade, Cool Whip or ReddiWhip), separated
• Sprinkles, for garnish

Directions

• In a medium bowl, combine cream cheese, confectioners 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, to the rim.
• Drizzle each shooter with caramel sauce, and top with sprinkles or more mini chocolate chips.
• 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 ⅓-1/2 of the way up.
• Spoon cherries or filling in to each glass, leaving ¼ of the glass empty.
• Spoon or pipe pudding on top of the cherry layer, then garnish with chocolate curls and/or sprinkles.
• 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 equals 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, confectioners 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.