I would be amiss if I did not share this wonderful, easy dessert with YOU! I make this at every holiday and it is a favorite!
You’ll need a 10-12 ounce box of gingersnap cookies (place them into a resealable bag and crumble them up with a rolling pin) transfer into a blender with 1/2 stick melted butter and run blender one minute to combine. Add one tablespoon granulated sugar, 1/2 teaspoon nutmeg and pulse blender. Using 4 dessert cups, fluted glasses whatever vessel you choose! Add one inch of the gingersnap mixture to the bottom.
In a stand mixer using the whisk attachment add 2 cups heavy cream, 2 tablespoons granulated sugar, one teaspoon vanilla extract and whip until peaks form (several minutes on high). Add several dollops of whipped cream to the top of gingersnap crumbs, repeat another layer of gingersnap mixture, another layer of whipped cream. You should have three (3) layers of each. Refrigerate promptly until ready to serve. I usually dust the top of Parfaits with cinnamon before serving.
They’re yumified! Hope you enjoy!
Cheryl “Cheffie Cooks” Wiser.