Lemonade Cheesecake Parfaits

By á-2700

Tartness of the pink lemonade layer against the sweetness of the cheesecake layer.

Ingredients

• 2 whole graham crackers, crushed
• 1 cup half-and-half cream
• 1 3/4 cups sugar, divided
• 2 Tbsp. lemon juice, divided
• 2 envelopes unflavored gelatin
• 1 pkg. (8 oz) cream cheese, softened
• 3 tsp. grated lemon peel, divided
• 1 tsp. vanilla extract
• 1 1/4 cups cold water
• 1 Tbsp. grenadine syrup
• Dash salt

Preparation

Step 1

Divide graham crackers among six dessert dishes. In a small saucepan, combine the cream, 1 cup sugar and 1 Tbsp. lemon juice. Sprinkle 1 envelope of gelatin over cream mixture; let stand for 1 min. 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 tsp. 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 min. Heat over low heat, stirring until gelatin and sugar are completely dissolved. Pour 2 Tbsp. mixture into each parfait glass. Cover and refrigerate until firm.

Refrigerate remaining grenadine mixture until syrupy, about 30 mins. With a hand mixer, beat until frothy. Divide among glasses. Cover and refrigerate until firm. Garnish with remaining lemon peel.