Crumble 1 cookie into the bottom of the glass to coat the bottom. Top the cookie crumble with ½ of the ice cream and press it into the cup to form an even layer. Add 1 tablespoon of hot fudge sauce to cover the ice cream.
Repeat the layers with the cookie crumbles followed by the ice cream and the hot fudge. Finish with a final layer of chocolate chip cookie.
Optionally, top the parfait with whipped cream and finish with crushed cookies.
Notes
Tate’s Bake Shop Gluten-Free Chocolate Chip Cookies work well in this recipe.