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Satsuma & Pear Parfaits

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 10 minutes

Servings: 4


  • 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


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.