1 cup ricotta cheese
1 cup confectioners’ sugar
1/4 cup sour cream
1/4 cup coffee liqueur
1 1/2 cups shortbread cookies (about 30 2-inch cookies)
1 (21 ounce) can cherry pie filling
Grated chocolate for garnish (optional)
Fresh mint leaves for garnish (optional)
In large mixing bowl, combine ricotta cheese, confectioners’ sugar, sour cream and coffee liqueur; mix well. Mixture will be very thin but will set up after chilling. Set aside.
In container of blender or food processor, process cookies in small batches until finely crushed.
Remove 6 cherries from filling; reserve for garnish.
To assemble dessert, spoon 2 tablespoons ricotta cheese mixture into each of 6 (8-ounce) parfait or stemmed 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 remaining cheese mixture. Chill 2 to 3 hours.
Garnish with reserved cherries, grated chocolate and mint leaves, if desired. Makes 6 servings