Lemonade Cheesecake Parfait

Ingredients

• 2 whole graham crackers, crushed
• 1 cup half-and-half cream
• 1-3/4 cups sugar, divided
• 2 tablespoons lemon juice, divided
• 2 envelopes unflavored gelatin
• 1 package (8 ounces) Philadelphia® Cream Cheese, softened
   
   
• 3 teaspoons grated lemon peel, divided
• 1 teaspoon vanilla extract
• 1-1/4 cups cold water
• 1 tablespoon grenadine syrup
• Dash salt

Directions

• 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. Yield: 6 parfaits