Lemonade Cheesecake Parfaits

LEMONADE CHEESECAKE PARFAITS

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

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. 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. 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. 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. Makes 6 parfaits.

Recipe from Taste of Home