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+ servings
cookie crumble, eggnog cream and cherries on a cup with spoon

Eggnog Cherry Parfait

Isabel
5 from 12 votes
Servings 4

Ingredients
  

  • For the Eggnog cream
  • 1.5 cups of Shamrock Farms Eggnog
  • 2 Tablespoons cornstarch
  • ¼ cup condensed milk
  • 4 Tablespoons of cold butter
  • Cherry filling
  • 1 cup of cherries frozen, fresh or canned
  • ½ sugar
  • 1 tablespoon cornstarch
  • For the cookie base:
  • 12 crumbled biscoff cookies you can use graham crackers or vanilla wafers too

Instructions
 

  • In a sauce pan mix together the eggnog, cornstarch and condensed milk. Use a whisk to mix constantly over medium heat.
  • Bring to a boil and remove from the heat. Let it cool down for about 10 minutes.
  • With a hand mixer, mix the eggnog cream and the butter at medium speed until well incorporated.
  • Transfer to a bowl and refrigerate for about 30 minutes.
  • Make the cherry filling by mixing the cherries, sugar and cornstarch in a sauce pan and bring to a boil for 5-10 minutes. Set aside.
  • Assemble the dessert cups by layering the cookie crumble at the bottom, followed by a layer of eggnog cream and top with the cherry filling, repeat the layers until you fill up your cups. Top with cookie crumbles and enjoy.
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