1 C italian-style ricotta cheese
1 C confectioners’ sugar
1/4 C sour cream
1/4 C coffee liqueur
1-1/2 C shortbread cookie crumbs (about 30 2-inch cookies)
1 21-oz can cherry pie filling
Grated chocolate and mint leaves, for garnish
In large mixing bowl, combine cheese, sugar, sour cream, and liqueur. Mix well. Set aside.
In blender or food processor, process cookies in small batches until finely crushed. Remove 6 cherries from can of filling and reserve for garnish.
To assemble, spoon two tablespoons of cheese mixture into each of 6 8-oz parfait glasses. Add 2 tablespoons cookie crumbs to each glass, top with 2 tablespoons of pie filling. Repeat the three layers. Finish each serving with an equal portion of the remaining cheese mixture.
Garnish with reserved cherries, grated chocolate, and mint leaves. Let chill 2-3 hours before serving.