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My friends like the tartness of the pink lemonade layer against the sweetness of the cheesecake layer. For a pretty look, I top the parfaits with crushed pomegranate seeds and lemon zest. —Teena Petrus, Johnstown, Pennsylvania
Nutritional Facts 1 parfait equals 449 calories, 18 g fat (11 g saturated fat), 62 mg cholesterol, 193 mg sodium, 67 g carbohydrate, trace fiber, 7 g protein.
Originally published as Lemonade Cheesecake Parfaits in Taste of Home February/March 2011, p35
Gelatin ParfaitsHere's a fun twist on layered gelatin served in parfait glasses: Pour the first layer into the glasses, then tilt the glasses in the refrigerator while the gelatin sets. To do this, carefully lean the glasses against the side of the fridge and support the bases with a rolled towel. Once the first layer is firm, add the next layer and stand the glasses upright while it sets. This is an easy way to make your parfaits look impressive. —Mrs. Saburo Aburano, Ann Arbor, Michigan
Here's a fun twist on layered gelatin served in parfait glasses: Pour the first layer into the glasses, then tilt the glasses in the refrigerator while the gelatin sets. To do this, carefully lean the glasses against the side of the fridge and support the bases with a rolled towel. Once the first layer is firm, add the next layer and stand the glasses upright while it sets. This is an easy way to make your parfaits look impressive. —Mrs. Saburo Aburano, Ann Arbor, Michigan
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on May. 07, 2013 by homemadewithlove
The graham crackers make this recipe
Reviewed on Apr. 28, 2013 by nhatalsky
I must be the only one who had a problem with getting the cheesecake layer to set. I don't know if using fat-free half and half made a difference, but it's the only thing I could think of that would have maybe caused a problem. Despite hours of refrigeration (and even a trip to the freezer to see if that would help), it came out like a thick liquid. If I make this again, I might try adding more gelatin to the mixture. It would have helped if the recipe had indicated approximately how much time each layer needed to set. I had high hopes for this recipe, but not much luck for me.
Reviewed on Apr. 24, 2013 by spiker1
This was wonderful!
Reviewed on Apr. 21, 2013 by FLMainer
Could this be made with Splenda Blend and lowfat cream cheese?
Reviewed on Apr. 21, 2013 by carols1
Just got this recipe this morning and decided to try it tonight and it was a great success.
Reviewed on Apr. 20, 2013 by nwalker52
If you want the pomegranate flavor, why not try substituting 1/4 cup of pomegranate juice for 1/4 cup of the water for the middle layer? You would get the essence of the pom at least.
Reviewed on Apr. 20, 2013 by tinarm
Looks fancy and delicious, can't wait to try!
Reviewed on Apr. 20, 2013 by dihiggins
This is just the perfect recipe for a light and summery dessert! I loved it!
Reviewed on Aug. 14, 2012 by flowernerenergize
The flavor of this recipe is great, and it's nice in cups because otherwise it would be too rich. I made a red simple syrup to substitute for the grenadine; might have been nice to have the pomegranate flavor as the recipe intended. The top foamy layer is astounding! Very, very nice recipe.
Reviewed on Jun. 10, 2011 by LaDawn Marie
Really good and beautiful but way too sweet. Cut back on the suger by at least a fourth. Also when it says to "heat up gelatin and sugar" really heat it up so it does dissolve. Mine didn't totally dissolve but good anyway.
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