Raspberry Cream Parfait

This dessert is made with several layers that are piped into a champaign flute or a parfait cup.

NOTE: You can make the same recipe and substitute for the raspberry jam and graham crackers with Lemon Curd and Nilla Wafers.

Raspberry Jam Base (pre-made to be added to the Raspberry Cream Layer):

INGREDIENTS:

  • 12 oz frozen raspberries
  • 1/4 cup sugar
  • 1 tsp corn starch

INSTRUCTIONS:

  1. Combine frozen raspberries, sugar and corn starch
  2. Cook on medium heat (stirring constantly) until it simmers.
  3. Simmer for 3 minutes then remove from heat.
  4. Strain in a sieve to remove seeds.
  5. Place in the refrigerator to cool.
  6. You will need about 1 cup of this mixture.

Raspberry Cream Layer:

INGREDIENTS:

  • 8 oz cream cheese (softened)
  • 3.5 oz marshmallow cream
  • 8 oz frozen whipped topping (thawed)
  • 1 cup raspberry jam (above)

INSTRUCTIONS:

  1. In a mixer, beat cream cheese until smooth
  2. Add in Marshmallow cream and beat until smooth.
  3. Add 1 cup of the raspberry mixture to the mixing bowl and mix together.
  4. Remove bowl from the mixer and fold in 8 oz of whipped topping.

White Cream Layer:

INGREDIENTS:

  • 8 oz cream cheese (softened)
  • 3.5 oz marshmallow cream
  • 8 oz frozen whipped topping (thawed)

INSTRUCTIONS:

  1. In a mixer, beat cream cheese until smooth
  2. Add in Marshmallow cream and beat until smooth.
  3. Remove bowl from the mixer and fold in 8 oz of whipped topping.

Graham Cracker Layer:

INGREDIENTS:

  • 15 graham crackers (crushed)
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