Satsuma and Pear Parfaits
 
Makes 4 servings
Ingredients
  • 1 (8-ounce) package cream cheese, softened
  • 1 tablespoon honey
  • 2 cups heavy whipping cream
  • ½ cup confectioners’ sugar
  • ¼ teaspoon vanilla extract
  • 2 red Bartlett or Anjou pears, cored and sliced or diced
  • 1 tablespoon lemon juice
  • 2 cups satsuma segments
  • 1 (5.25-ounce) box ginger Swedish thins cookies*
  • Garnish: whipped topping
Instructions
  1. In a medium bowl, beat cream cheese and honey with a mixer at high speed until creamy.
  2. In another medium bowl, using clean beaters, beat cream and confectioners’ sugar with a mixer at high speed until stiff peaks form. Add whipped cream mixture to cream cheese mixture, beating at medium speed until combined. Beat in vanilla just until combined. Cover and refrigerate for at least 1 hour.
  3. In another medium bowl, combine pears and lemon juice, gently tossing to coat. Add satsuma segments.
  4. Reserve 4 cookies for garnish; crush remaining cookies.
  5. In individual serving dishes, layer crushed cookies, cream cheese mixture, and fruit mixture, repeating layers as desired. Parfaits can be refrigerated for up to 2 hours before serving. Garnish with whipped topping and reserved cookies, if desired.
Notes
*We used Anna’s Ginger Swedish Thins.
Recipe by Louisiana Cookin' at https://louisianacookin.com/satsuma-and-pear-parfaits/