Lemonade Cheesecake Parfait

Lemonade Cheesecake Parfait
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Ingredients
  1. 2 whole graham crackers, crushed
  2. 1 cup half-and-half cream
  3. 1-3/4 cups sugar, divided
  4. 2 tablespoons lemon juice, divided
  5. 2 envelopes unflavored gelatin
  6. 1 package (8 ounces) Philadelphia® Cream Cheese, softened
  7. 3 teaspoons grated lemon peel, divided
  8. 1 teaspoon vanilla extract
  9. 1-1/4 cups cold water
  10. 1 tablespoon grenadine syrup
  11. Dash salt
Instructions
  1. Divide graham crackers among six dessert dishes. In a small saucepan, combine the cream, 1 cup sugar and 1 tablespoon 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.
  2. 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.
  3. 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.
  4. 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. Yield: 6 parfaits
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