- 1 cup graham cracker crumbs
- 2 cans (14 ounces each) whole-berry cranberry sauce
- 1 carton (12 ounces) frozen whipped topping, thawed
- In each of four parfait glasses, layer 2 tablespoons graham cracker crumbs, 3 tablespoons cranberry sauce and 1/4 cup whipped topping. Repeat layers. Top with the remaining graham cracker crumbs and cranberry sauce. Dollop each with 1 tablespoon whipped topping. Refrigerate until serving. Yield: 4 servings.
Originally published as Graham Cranberry Parfaits in Simple & Delicious
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