Lemonade Cheesecake Parfaits

(Courtesy of Taste of Home)

Ingredients:
2 whole graham crackers, crushed
1 c. half-and-half cream
1 3/4 c. sugar, divided
2 Tbsp. lemon juice, divided
2 envelopes unflavored gelatin
1 pkg. (8 oz.) cream cheese, softened
3 tsp. grated lemon peel, divided
1 tsp. vanilla extract
1 1/4 c. cold water
1 Tbsp. grenadine syrup
Dash salt

Directions:
Divide graham crackers among 6 dessert dishes.  In a small saucepan, combine the cream, 1 c. sugar and 1 Tbsp. lemon juice.  Sprinkle 1 envelope gelatin over cream mixture; let stand for 1 minute or until softened.  Heat over low heat, stirring until gelatin and sugar are completely dissolved.

In a large bowl, beat cream cheese until smooth.  Beat in gelatin mixture.  Stir in 1 tsp. lemon peel and vanilla.  Pour into glasses over graham crackers, about 1/2 c. in each.  Cover and refrigerate until firm. 

In a small saucepan, combine the water, grenadine, salt and remaining sugar and lemon juice.  Sprinkle remaining gelatin over water mixture; let stand for 1 minute.  Heat over low heat, stirring until gelatin and sugar are completely dissolved.  Pour 2 Tbsp. mixture into each parfait glass.  Cover and refrigerate until firm. 

Refrigerate remaining grenadine mixture until syrupy, about 30 minutes.  With a hand mixer, beat until frothy.  Divide among glasses.  Cover and refrigerate until firm.  Garnish with remaining lemon peel.