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Raspberry Cream Parfait

February is known as the 'love month'.  In keeping with that theme, here is a tasty little parfait that we enjoyed at a luncheon earlier this month.  Served up in wee Mason jars or mini-parfait glasses, it is the perfect 'afterthought' to a lovely meal.

Chocolate Crumb Base:
  • 1 cup oreo baking crumbs
  • 4 tablespoons melted butter
Cream Filling:
  • 1 cup whipping cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • 4 oz. / 125 ml cream cheese
  • 1/2 cup icing sugar (confectioners sugar)

  Raspberry Sauce:
  • 1 1/2 cups crushed raspberries
  • 1/2 cup sugar
  • 3 tablespoons water
  • 1 1/2 tablespoons cornstarch
  • 1 1/2 tablespoons water
  • 1 tablespoon lemon juice

  1. Prepare raspberry sauce.  Combine raspberries, sugar and three tablespoons of water. Blend cornstarch with 1 1/2 tablespoons water until smooth; stir into berry mixture. Cook until mixture thickens and boils, stirring regularly. (Can be done in the microwave).  Add lemon juice. Set aside to cool.
  2. To prepare the base, combine cookie crumbs and butter.  
  3. Pack crumbs into the bottom of 10 parfait glasses (or 10 x 125 ml. mason jars).
  4. For cream filling...combine whipping cream, sugar and vanilla and beat until stiff.  In a separate bowl, combine cream cheese and icing sugar; beat until smooth.  Add the whipped cream to the cream cheese mixture and whip to combine well.
  5. Carefully add cream layer to the parfait glasses. * 
  6. Spoon cooled raspberry sauce over whipped cream layer.
  7. Refrigerate until ready to serve.
  8. Just before serving, garnish with additional whipped cream, fresh raspberries and chocolate garnish or sprig of mint.
 Serves 10.

*Tip. Put whipped cream mixture into a Ziploc bag, seal and snip corner. Squeeze into serving dishes without making a mess.


  1. love your blog. this recipe is perfectly timed for me. i just made some raspberry sauce because i had to use up frozen raspberries. thank you!

  2. I love this idea - such a pretty presentation of a parfait and the hint of putting the filling into a ziplock bag is brilliant!

  3. These were oh so pretty and tasty. I was around that table:) A perfect 'afterthought' Judy!

  4. My type of dessert, for sure! I do something similar and call it "Black Forest Cheesecake Dessert". Small wine glasses are pretty for this type of dessert, as well. I would love to know how you made the chocolate garnish! Thank you, Judy! Your recipes and ideas are always lovely!