This berry parfait is a simple, layered dessert that delivers big flavor – and serious holiday spirit! A pistachio shortbread crust serves as the base, with a creamy cheesecake-style filling and a bright topping of raspberries and pomegranate. The red, white and green layers look beautiful and taste even better. Everything comes together with just 15 minutes of prep and 30 minutes of “chill” time for a festive treat.
Instructions
- Make the shortbread cookie crumbs: In a food processor, pulse the shortbread cookies into ½ cup of crumbs. Empty from the food processor and set aside.
- Make the crust: In the food processor, pulse pistachios until finely chopped. Add back in the shortbread crumbs, plus the melted butter, honey, lemon juice, orange zest, cardamom, and salt. Pulse until the mixture clumps when pressed together.
- Spoon the crust into parfait cups: Divide about 2-3 tablespoons of the crust mixture into 6 clear parfait/dessert cups. Press gently. Chill 10-15 minutes while preparing the cream layer.
- Prepare the cream layer: Beat softened cream cheese, powdered sugar, and vanilla until smooth and creamy. Gently fold in the whipped cream until light and fluffy. Spoon or pipe about 3 tablespoons of filling into each glass over the crust and smooth the surface.
- Chill: Chill the crust and cream layers for at least 30 minutes (or up to 24 hours in advance).
- Add the fruit topping: Top each parfait cup with ½ cup raspberries and 1 tablespoon pomegranate arils.
- Serve cold.
