Peaches and Cream Parfait
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8 ginger cookies
1/2 teaspoon ground ginger
2 fresh peaches or 2/3 cup canned peaches in juice, drained
4 ounces (1/2 8 ounce package) cream cheese, softened
2 containers (6 ounces each) peach yogurt
1/2 teaspoon vanilla extract
Roll heavy rolling pin over cookies until completely crushed. Combine cookie crumbs and ground ginger in small bowl; set aside. Peel fresh peaches and coarsely chop; set aside.
Beat softened cream cheese in small bowl with electric mixer (medium speed) until light and fluffy. Add peach yogurt and vanilla extract. Beat on low speed until smooth and well blended. Gently stir in chopped peaches.
Divide the peach mixture among 4- to 6-ounce custard cups or parfait glass. Cover tightly with plastic wrap and chill one hour. Just before serving, top off each one with cookie crumb mixture.