Satsuma & Pear Parfaits
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 10 minutes
Servings: 4
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1 tablespoon honey
- 2 cups heavy whipping cream
- ½ cup confectioners' sugar
- ¼ teaspoon vanilla extract
- 2 red Bartlett or Anjou pears, cored and sliced or diced
- 1 tablespoon fresh lemon juice
- 2 cups satsuma segments
- 1 (5.25-ounce) box ginger Swedish thins cookies *
- thawed frozen whipped topping, for garnish
Directions
In a medium bowl, beat cream cheese and honey with a mixer at high speed until creamy.
In another medium bowl, using clean beaters, beat cream and confectioners’ sugar with a mixer at high speed until stiff peaks form. Add whipped cream mixture to cream cheese mixture; beat at medium speed until combined. Beat in vanilla just until combined. Cover and refrigerate for at least 1 hour.
In another medium bowl, gently toss together pears and lemon juice. Add satsuma segments.
Reserve 4 cookies for garnish; crush remaining cookies.
In individual serving dishes, layer crushed cookies, cream cheese mixture, and fruit mixture, repeating layers as desired. Parfaits can be refrigerated for up to 2 hours before serving. Garnish with whipped topping and reserved cookies, if desired.
*We used Anna’s Ginger Swedish Thins.
Kitchen Tip: For a prettier presentation, use a pastry bag to neatly pipe cream cheese mixture into serving dishes.