Homemade Eggnog Ice Cream Parfaits

We layered whipped cream filling with Cinnamon Toast Crunch and chopped cherries for a sweet and tempting ice cream parfait. MORE + LESS -

Arlene Cummings

October 21, 2011

Parfaits

jar (10 oz) maraschino cherries, drained

pint (2 cups) whipping cream, chilled

can (14 oz) sweetened condensed milk (not evaporated)

1/2

teaspoon ground cinnamon

1/4

teaspoon ground nutmeg

tablespoon rum extract

teaspoons vanilla

jelly jars or drinking glasses (8 oz each)

cups Cinnamon Toast Crunch™ cereal

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1

Reserve 12 whole cherries for garnish. Chop remaining cherries; set aside.
2

In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
3

In large bowl, stir together condensed milk, cinnamon, nutmeg, rum extract and vanilla. Fold in whipped cream until combined.
4

To make each parfait in jelly jar or glass, layer about 1 tablespoon cereal, about 1/4 cup cream mixture, some of the chopped cherries, another tablespoon cereal and a layer of cream mixture. Sprinkle top with cereal; top with 1 reserved whole cherry.
5

Cover; freeze at least 5 to 6 hours before serving.

Before serving, allow the desserts to sit out for a minute or two so it won’t be too firm.
The ice cream parfait can also be made in a large plastic container or layered in a 9x5-inch loaf pan instead of the individual cups.