Servings: 1 dozen parfaits
Graham Cracker Crumble
- 1 sleeve (10 full sheets) graham crackers, crushed
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1/4 cup all-purpose flour
- Pinch of salt
Yogurt Whipping Cream
- 2 cups heavy whipping cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups Greek yogurt
- 1 lb fresh strawberries, sliced
To Make Graham Cracker Crumble:
Step 1Preheat oven to 350°F.
Step 2Combine all ingredients in a bowl. Spread out evenly on a sheet pan and bake until lightly golden brown, 10 minutes.
Step 3Let cool completely, then break up into chunks.
To Make Yogurt Whipping Cream:
Step 4With an electric mixer, beat whipping cream until it starts to thicken.
Step 5Add sugar while continuing to beat, followed by vanilla. Beat to medium peaks.
Step 6Fold in Greek yogurt in 2 additions.
Step 7Layer graham cracker crumble, yogurt whipped cream, and sliced strawberries into small jars or cups.
Step 8Serve immediately or store in the fridge for up to 4 hours.
Vanilla flavored yogurt can used in place of plain yogurt, simply omit sugar and vanilla. Any fresh fruit can be used in these parfaits, like raspberries, blueberries, peaches and cherries. To make more than 4 hours in advance, all elements can be combined and stored. Store graham cracker crumble in an airtight container for 1 week or more, store yogurt whipped cream in fridge for up to 2 days. I prefer to use fresh sliced fruit right away, but it can be stored in the fridge for up to 24 hours.