Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth
6 servings (serving size: 1 parfait)

To make crumbs, place cookies in a plastic bag and gently crush with a rolling pin.

How to Make It

Step 1

Place cream cheese and 3 tablespoons sugar in a medium bowl; beat with a mixer at high speed for 2 minutes or until smooth. Beat in yogurt until blended.

Step 2

Combine 1 tablespoon sugar, peaches, and raspberries in a large bowl, tossing to coat. Let stand 5 minutes.

Step 3

Spoon 2 tablespoons cheese mixture into each of 6 (8-ounce) glasses; top each with 1/4 cup peach mixture and 2 1/2 tablespoons cookie crumbs. Repeat layers once with remaining cheese mixture and remaining peach mixture; top each with 2 whole cookies. Cover and chill until ready to serve.

Ratings & Reviews

Tinkerbell0914's Review

July 22, 2013

Marylu's Review

July 29, 2012
Fabulous no cook summer desert. Used berry granola for crunch instead of cookies. Looked fancy, but came together in a snap.

KatherineSpins's Review

June 30, 2011
This recipe can be changed up depending on what kind of fruit you have available. Raspberries are still expensive, so I used strawberries. And the only meringue cookies I could find were the chocolate chip variety. But put it all together? This is one of the most delicious desserts I have ever put together, and simple to make quickly once the yogurt-cheese mix is made. Totally a keeper, and pretty enough to serve to company.