1 cup confectioners; sugar
1/4 cup sour cream cream
1/4 cup coffer liqueur
1-1/2 cups shortbread cookie crumbs (about 30 2-inch cookies)
1 can (21 ounces) cherry filling and topping
Grated chocolate (optional)
Fresh mint leaves (optional)
Combine ricotta cheese confectioners sugar, sour cream and coffee liqueur in a large mixing bowl; mix well. Set aside. Process cookies in small batches in the container of an electric blender or food processor until finely crushed.
Remove 6 cherries from cherry filling; reserve for garnish. Spoon 2 tablespoons of ricotta cheese mixture into each of 6 (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 serving.
Makes 6 servings.