Lemonade Cheesecake Parfaits
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Serves/Makes: 6
Ready in: 2-5 hrs
- 2 whole graham crackers, crushed
- 1 cup half-and-half cream
- 1 3/4 cup sugar, divided
- 2 tablespoons lemon juice, divided
- 2 envelopes unflavored gelatin powder
- 1 package (8 ounce size) cream cheese, softened
- 3 teaspoons grated lemon peel, divided
- 1 teaspoon vanilla extract
- 2 3/4 cups cold water
- 1 tablespoon grenadine syrup
- 1 dash salt
Divide graham crackers among individual dessert dishes. In a small saucepan, combine the cream, 1 cup sugar and half the lemon juice. Sprinkle 1 envelope of gelatin over cream mixture; let stand for 1 minute or until softened. Heat over low heat, stirring until gelatin and sugar are completely dissolved. In a large bowl, beat cream cheese until smooth. Beat in gelatin mixture. Stir in 1 teaspoon lemon peel and vanilla. Pour into glasses over graham crackers, about 1/2 cup in each. Cover and refrigerate until firm. In a small saucepan, combine the water, grenadine, salt and remaining sugar and lemon juice. Sprinkle remaining gelatin over water mixture; let stand for 1 minute. Heat over low heat, stirring until gelatin and sugar are completely dissolved. Pour 2 tablespoons mixture into each parfait glass. Cover and refrigerate until firm. Refrigerate remaining grenadine mixture until syrupy, about 30 minutes. With a hand mixer, beat until frothy. Divide among glasses. Cover and refrigerate until firm. Garnish with remaining lemon peel.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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