DIRECTIONS

In a medium saucepan, combine 3/4 cup sugar and cornstarch. Gradually add milk; cook and stir over medium heat until thickened and bubbly. In a small bowl, beat egg yolks; gradually add 1 cup of hot milk mixture. Return all to pan. Bring to a boil; boil for 1-2 minutes or until thickened. Add butter and extract; mix well. Chill for 1 hour or until cool. Add almonds. Pour into six to eight parfait glasses; sprinkle with cookie crumbs. In a mixing bowl, beat cream and remaining sugar until soft peaks form. Spoon over parfaits. Chill. Just before serving, garnish with cherries. Yield: 6-8 servings.