These parfaits are refreshing and decadent - truly the perfect treat for warm weather.
I am finally obsessed with lemon in everything, so all my years of not being a fan means I have very few recipes saved up and I'm still not completely sold on full-on lemon desserts like lemon cookies or bars. I am sure I will work my way up to them, but I am loving experimenting in the meantime. This sweet dessert had the perfect amount of lemon in it. These little babies were so addictive. I made them way back in 2015 for the Fourth of July (with the addition of blueberries) since they were very festive and the citrus was perfect for summer.
What I really loved was the element of crunch that the almonds added. The nuttiness was just so perfect with the grahams and lemon cheesecake filling and berries. Heaven in a mason jar, folks.
I also found out the hard way that late summertime afternoons do not shed very much natural light at my mom-in-law's, so I used her breezeway as my backdrop LOL. Except the one picture from my kitchen island.
(Print)
What you need:
- 1 pint fresh raspberries
- 1 pint fresh blueberries (can omit, if desired)
- 9 graham crackers, crushed
- 1/2 cup brown sugar
- 1/2 cup chopped almonds
- Pinch of salt
- 1/2 cup salted butter, melted
- 24 oz. cream cheese, softened
- 3/4 cup granulated sugar
- 1 1/2 cup Cool Whip, thawed
- 21 oz. lemon pie filling (I used Kroger Private Selection brand)
- Aerosol whipped cream (optional)
- In a bowl, mix together graham crackers, brown sugar, almonds, pinch of salt, and melted butter.
- In a stand mixer or with a hand mixer, blend cream cheese and granulated sugar together until fluffy and smooth.
- Fold the Cool Whip and lemon pie filling into the cream cheese mixture gently.
- To build the parfaits, start with graham cracker crust, lemon cheesecake filling, then berries, and then repeat layers once.
- Serve topped with whipped cream.
Recipe from The Recipe Critic
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