Cranberry Parfait with Graham Cracker Crust
Cranberry parfait with graham cracker crust is going on the rotation here as it was a hit with our Sparkle Weekend crowd. (Sorry it has taken me 2 weeks to post it!) It’s a festive-looking dessert with the deep red cranberries and topped with whipped cream. Here’s how… (also check the photos above for some helpful hints) Recipe can be easily halved, or keep the same ingredient amounts and make the parfaits bigger for fewer people.
Servings Prep Time
14people 10minutes
Cook Time Passive Time
10minutes 1hour
Servings Prep Time
14people 10minutes
Cook Time Passive Time
10minutes 1hour
Cranberry filling
  • 16 ozbag frozen cranberriesor, fresh
  • 3/4cup sugaror less if you want it really tart
  • 1cup orange juice
Graham cracker crust
  • 1sleeve graham crackersdon’t get the flavored ones
  • 2 graham crackersthese are for the sprinkling
  • 3-4tbsps buttermelted
  • whipped cream
For the cranberry filling
  1. Cook cranberries in a deep pot with orange juice and sugar until cranberries are popping open. They should be soft. About 10 minutes.
  2. Remove from heat, allow to cool slightly.
  3. Pulse with immersion blender until thick and smooth.
  4. Put pot in fridge and let cranberry filling cool completely. About 1 hour.
For the graham cracker crust
  1. Break crackers (8 full-size) into smaller pieces and put in food processor, pulse on high until crumbled.
  2. Pour in melted butter and pulse again on low until the crust pulls together. Add more butter if the crust doesn’t hold together when pressed with a spoon.
  3. Scoop into bowls and tamp down. (The wooden pastry tamper really works well. I just looked in my utensil drawer to see what’s lurking in there that is a suitable replacement and I see I have two ice cream scoops with nicely thick, shaped handles that might do the trick. A clean top from a jar tamped down with a spoon handle is another option. For obvious reasons, I can’t use my thumbs, the Board of Health would have a heart attack!)
  4. Put dessert cups in fridge to allow the butter to harden.
  1. When cranberry filling has cooled, remove from fridge along with dessert cups with crust. Pour filling into cups covering graham cracker crust. About 1/4 cup per serving for 14 desserts. If serving immediately, top with whipped cream and a sprinkle of crushed graham crackers. Otherwise, cover and put back in the fridge until needed.
Recipe Notes

These are remarkably festive and easy to make. By the second try I didn’t even need to consult the recipe. Give these cranberry parfaits with graham cracker crust a try!

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