We are having a big celebration in Canada tomorrow, as we mark 150 years since confederation. I'm bringing back a dessert idea that I shared here a few years ago, but this time with Canada Day twist. Serving up desserts in wee mason jars makes them perfect for picnics and parties.
The original recipe had a chocolate crumb crust, but I used the graham cracker crust this time.
Graham Wafer Base:
- 1 1/4 cup graham cracker crumbs
- 1/4 cup melted butter
- 1 cup whipping cream
- 1 tablespoon sugar
- 1 teaspoon vanilla
- 4 oz. / 125 ml cream cheese
- 1/2 cup icing sugar (confectioners' sugar)
- 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
- 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.
- To prepare the base, combine graham cracker crumbs and butter.
- Pack crumbs into the bottom of 10 parfait glasses (or 10 x 125 ml. mason jars).
- 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.
- Carefully add cream layer to the parfait glasses. *
- Spoon cooled raspberry sauce over whipped cream layer.
- Refrigerate until ready to serve.
- Just before serving, garnish with additional whipped cream, fresh and fresh berries.
* Put whipped cream mixture into a Ziploc bag, seal and snip corner. Squeeze into serving dishes without making a mess.