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close up of coffee dessert - raspberry almond coffee parfaits
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4.41 from 5 votes

Raspberry Almond Cappuccino Parfaits

Raspberry Almond Coffee Parfaits are easily made with a delicious flavored coffee mousse and fresh fruit puree. Perfect last minute dessert that even non-coffee lovers will enjoy.
Keyword: coffee, coffee mousse, dessert, parfaits, raspberry, raspberry almond, raspberry almond coffee parfaits


  • 12 Nairn's Oat Graham Crackers
  • 8 ounces fresh raspberries
  • 2 teaspoons sugar
  • 1 cup chilled Door County Raspberry Almond Coffee, black and strong
  • 8 ounces cream cheese, softened
  • 1/2 cup cold milk
  • 1 pkg (3.4 ounces) instant vanilla pudding mix, dry
  • 1 container (8 ounces) whipped topping, thawed and divided
  • 4 - 6 Nairn's oat graham crackers, broken in half for garnish


  • Grab a resealable plastic bag and place 12 oat graham crackers in it and close the bag. Crush the crackers until they are as finely crushed as possible. Set aside for now.

Making the raspberry puree

  • There are a couple of ways to make raspberry puree. One is by cooking the raspberries with a little sugar on the stove top until the raspberries are broken down and a little thick.
  • The way I like to make it for these types of desserts is to pull out the blender, add the raspberries and two teaspoons of sugar - pulse till pureed and smooth. With both methods, you need to pour the fruit filling into a fine mesh strainer and push through the puree without any of the seeds. Discard the seeds and use the raspberry puree. Set aside while making the mousse.

Making the raspberry almond coffee mousse

  • Brew a one cup of the raspberry almond coffee and place in refrigerator to chill. While the coffee is chilling, grab a large bowl and beat the cream cheese until it's smooth and creamy. Then slowly add the milk, and then chilled coffee, blending well. Add in the pudding mix and mix for about two minutes.
  • Let the mixture set for 5 minutes to thicken up a bit, then fold in HALF the container of whipped topping (save the rest to use as garnish).
  • In the bottom of each dessert glass, add a thin layer of crush graham crackers, a couple of spoonfuls of the coffee mousse, and then a layer of raspberry puree. Repeat layers once more and then end with coffee mousse with a sprinkling of crushed crackers.
  • Chill in refrigerator for at least 30 minutes. Garnish with a dollop of whipped topping and half of a oat graham. Or, if you're like me, I didn't wait for it to chill before I devoured one.