You just can’t beat a parfait for stretching a little leftover sweet thing into a full-fledged, impressive dessert. I’m using graham crackers in this version, but nothing says you can’t use that last slice of coffee cake or a few handfuls of vanilla bean wafers in exactly the same way!
Graham Cracker ParfaitsCourse: Dessert
Keep in mind that the size of your serving glass or bowl determines how much raw ingredients you need. So, if you only have six cookies, make sure you use juice glasses!
1/2 cup Heavy whipping cream
2 tbsp. Granulated sugar
Optional: Vanilla extract
8 Sweet Sourdough graham crackers, each approximately 1″ x 3″
Optional garnishes: maraschino cherries, chocolate sauce, caramel syrup, or chopped nuts
- Pour cream into a medium bowl; add sugar and vanilla, if desired. You can use a whisk, a hand mixer, or a stand mixer for this step. Beat cream slowly at first, then with more speed as it starts to thicken. Continue beating until cream is very thick, but not lumpy. Set aside for a moment.
- Crumble a graham into the bottom of the glass. Add a small scoop of cream, spread it out to the edges of the glass. Crumble another graham on top, add another scoop of cream. Do this at least one more time. Use more or less grahams, depending on what you have.
- Garnish the top scoop of cream with a large chunk of graham, a cherry, nuts or sauce, if desired. Refrigerate at least half an hour to allow the cracker crumbs to soften slightly.
- A little fresh fruit makes a nice additional layer if you have some. Chopped strawberries, or peaches or sliced bananas are all very tasty choices.