Cherry Cream Parfaits Recipes

Steps:

• In a large bowl, whip cream until soft peaks form. Gradually add the sugar, vanilla and salt; beat until stiff peaks form. Fold in sour cream. , Set aside six cherries from pie filling. Spoon half of the remaining pie filling into parfaits glasses; top with half of the cream mixture. Repeat layers. Top with reserved cherries.

Steps:

• In a saucepan over medium heat, combine the cherries, sugar, and orange juice. Bring it to a simmer. In a small bowl, stir together the cornstarch with 2 tablespoons water to make a slurry. Stir the slurry into the cherry mixture and simmer until it thickens, about 2 minutes. Remove from the heat and let cool.
• In parfait glasses, put a small scoop of ice cream, a spoonful or 2 of the cherry mixture, and some of the cookie pieces. Repeat 2 to 3 times to fill up the glass. Serve immediately.

Steps:

• Fill 1/2 cup pie filling into 4 tall glasses. Top with 1/2 cup frozen yogurt. Top with remaining pie filling and remaining yogurt and spoon whipped topping over the top. Sprinkle with nuts and serve.

Steps:

• Make the Maraschino cherries:
• Set a mesh sieve over a medium bowl. Bring cherries, sugar, lemon juice, and 2/3 cup water to a simmer in a large saucepan over medium-low heat, stirring occasionally; cook until cherries have released their juices and are softened but still intact, 20-25 minutes. Pour cherries into prepared sieve, letting juices collect in bowl. Set cherries aside.
• Return juices to same saucepan and bring to a simmer over medium heat. Cook until liquid is reduced to 1 1/2 cups (it will be a thin syrup at this point), 15-20 minutes. Remove from heat, add reserved cherries, and stir in liqueur and almond extract. Transfer maraschino cherries to jar, cover, and chill at least 24 hours before using.
• To assemble:
• Whisk yogurt, sour cream, powdered sugar, and salt in a large bowl until smooth; fold in meringue cookies.
• Layer maraschino cherries, fresh cherries, and yogurt mixture into 8 glasses, dividing evenly.
• Do Ahead
• Maraschino cherries can be made 2 weeks ahead. Keep chilled.

Steps:

• Combine pie filling and extract; set aside. In a large bowl, combine sour cream and milk. Stir in pudding mix; beat on low speed for 2 minutes or until thickened. , Spoon half into parfait glasses; top with the pie filling. Repeat with remaining pudding mixture. Garnish with whipped topping, almonds and mint if desired. Refrigerate until serving.

Steps:

• In a bowl, dissolve gelatin in boiling water. Stir in soda; refrigerate for 2 hours or until partially set.
• In a mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form.
• Stir cherries and walnuts into gelatin; fold in whipped cream. spoon into parfait glasses. Refrigerate until firm. Yield: 10 servings.

Steps:

• Combine filling and extract; set aside.
• In a bowl, combine sour cream and milk.
• Stir in pudding mix; beat on low speed for 2 minutes.
• Spoon half of pudding mixture into large glasses; top with half of pie filling.
• Repeat layers.
• Garnish with whipped topping and almonds.
• Refrigerate until serving.

Steps:

• Dissolve gelatin in boiling water; stir in cold water. Pour into 8-inch square pan. Refrigerate 2 hours or until firm.
• Chop coarsely 2 of the cookies. Add to whipped topping; stir gently until well blended. Set aside. Cut gelatin into cubes; spoon evenly into 4 parfait glasses. Top evenly with the whipped topping mixture.
• Serve immediately. Or, cover and refrigerate until ready to serve. Top each parfait with 1 of the remaining cookies just before serving.

Steps:

• Make cherry sauce:
• Stir cheryy juices and sugar in medium saucepan over medium heat until sugar dissolves. Increase heat; boil 5 minutes. Add cherries; return to boil. Refrigerate until cold. (Can be made 3 days ahead. Cover; keep chilled.)
• Make chocolate parfait:
• Place chocolate in medium metal bowl set over saucepan of barely simmering water (do not let bottom of bowl touch water). Whisk constantly until very thick and thermometer registers 160°F, about 5 minutes.
• Beat cream in medium bowl to soft peaks. Gently fold chocolate, then cream into egg mixture. Spoon chocolate parfait into 8 pilsner glasses or goblets. Freeze.
• Make vanilla parfait:
• Combine eggs yolk and sugar in small metal bowl. Set over saucepan of barely simmering water (do not allow bottom of bowl to touch water.) Whisk constantly until mixture is very thick and thermometer registers 160°F, about 5 minutes. Transfer mixture to large bowl. Beat with electric mixture until cool and very fluffy, about 5 minutes.
• Place cream in medium bowl. Scrape seeds from vanilla bean; beat to soft peaks. Fold cream into egg mixture. spoon vanilla parfait atop chocolate parfait. Cover; freeze 4 hours or up to 3 days.
• Spoon cherry sauce atop parfaits.