Build your own parfait cups, layer by yummy layer

My introduction to parfait cups was ages ago when my folks brought some pre-made Kentucky Fried Chicken ones from the restaurant that used to be at Sun Lakes State Park. They had multiple flavors of sweet ingredients in a clear cup with a foil lid, if I recall correctly. I always wanted them whenever I would visit a KFC, though the last one I got from them, years and years ago, was certainly disappointing to my more grown-up tastes. I recall the cake was more like crumbled-up pieces of sponge.

These cups are easy to make at home and will be far better than anything you purchase. There is really no set procedure for making them, though I prefer some sort of crumbled graham crackers as the bottom layer or a chunk of cake that roughly fits the vessel the parfait is being served in. I follow it with fresh berries or a chocolate pudding layer, then some sweetened cream cheese, more berries or chocolate, finally topping it with whipped cream and some sort of sprinkles.

Other ideas for a base layer could include cubed up pieces of brownie, crumbled cookies, granola or mini-M&Ms. Other cream layer options besides flavored cream cheese could be commercially-made puddings, Cool Whip, whipped cream, yogurt or even ice cream.

RASPBERRY PARFAIT

8 ounces cream cheese, at room temperature

6 tablespoons powdered sugar

1 cup whipping cream

2 teaspoons fresh lemon juice

2 cups raspberries, lightly sprinkled with sugar

Fresh mint leaves for garnish

In a medium bowl, place the cream cheese and powdered sugar. Whip until fluffy. Slowly add whipping cream. Continue beating until the cream is incorporated and mixture is fluffy. Add lemon juice. To assemble, use 4 tall glasses. Spoon 1 inch raspberries into glass, then a spoon of cream, then 1 inch raspberries on top, followed by another spoon of cream. Repeat to fill glass as desired. Garnish with mint then serve right away.

BERRY YOGURT PARFAIT

1 cup granola

3 vanilla yogurt

1 cup sliced strawberries

1 cup fresh berries

In 4 tall glasses, spoon in some granola, then a bit of the yogurt, then berries, yogurt , then strawberries. Top with any remaining yogurt. Serve right away.

CARAMEL COFFEE PARFAIT

4 ounces cream cheese

1 1/2 cups milk

1 box instant butterscotch pudding

Whipped topping

1/2 cup coffee

1/4 cup caramel ice cream syrup

1/2 pound cake, cut into small cubes

Mini chocolate chips

In a bowl, beat cream cheese until well whipped. Beat in milk. Add pudding mix and mix well. Stir in whipped topping. In another bowl, mix coffee and syrup until well blended. In 4 tall glasses, place some of the cubed cake. Spoon in some of the coffee mixture, then spoon in some of the pudding mixture. Repeat as desired, topping with pudding mixture. Sprinkle with chocolate chips before serving.

OAT BANANA PARFAIT

2 cups vanilla yogurt

1 package banana pudding

1 1/2 cup instant oats

4 tablespoons honey

4 bananas, sliced

In a bowl, mix together yogurt and pudding. Refrigerate until needed. Heat a frying pan over medium heat and place in the oats. Allow to slightly brown, stirring frequently. Stir in honey and continue to stir until oats start to turn crispy. Remove from heat and allow to cool completely. In 4 tall glasses, place in some of the oats, then layer in some banana slices, then spoon in some of the pudding mixture. Repeat as desired. Top with a sprinkling of oats before serving.

BERRY CREAM PARFAIT

2 cups heavy cream

1/2 cup powdered sugar, divided

1/4 cup sour cream, room temperature

1/8 teaspoon almond extract

2 cups berries

Lemon zest

Mint leaves

In a large bowl, pour in heavy cream with half of sugar and extract. Whip until stiff peaks are formed. Stir in sour cream then refrigerate. In another bowl mix berries with remaining sugar. Stir well to coat. Refrigerate for 30 minutes. In 4 tall glasses, start with a layer of the whipped cream, then add some of the berries. Repeat as desired, topping with whipped cream. Garnish with lemon and mint before serving.

CHERRY CHOCOLATE PARFAIT

3 cups half and half

2 packages instant chocolate pudding

1 can cherry pie filling

2 cups whipped topping

1/8 teaspoon grated nutmeg

In a bowl, mix together the half and half with the pudding mix. Stir well then refrigerate until set. In 4 tall glasses spoon in a layer of the pudding, then cherry pie filling, then pudding and cherries again. Top with whipped topping and garnish with nutmeg before serving.