Judy/AZ (2:28:04 PM) :

GOBLET CHEESECAKE

12 oz. cream cheese
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla
1 cup graham crumbs, about 7 crackers
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine

With a food processor, beat until smooth, cream cheese, sour cream, sugar and vanilla. Cover and refrigerate.

Meanwhile, crush enough graham crackers. Pour crumbs into a 10-12 inch frying pan and cook, stirring, over medium heat until crumbs begin to smell toasted and darken slightly, 3-4 minutes. Stir in cinnamon and butter, cut into small pieces. Stir until butter melts. Remove from heat; let stand to cool slightly. Spoon crumb mixture equal into 4 glasses with or without stems. Pat crumbs up along one side of glass. Beat chilled cream cheese mixture until creamy, and carefully spoon into glasses without disturbing the crumbs. Serve, or cover and chill as long as overnight. Makes 4 servings.

At a dinner party this weekend, I had a great dessert, which sounds pretty simple: You take Breyers Vanilla Bean ice cream and put it in a large parfait cup over fresh sliced peaches (we had frozen, and they were still good) drizzle warm chocolate syrup and warm raspberry sauce over the ice cream and top with sugared sliced almonds.

The almonds were prepared by melting butter and sugar together until it caramelizes, then add the almonds and stir until they brown. Then lay them out on a cookie sheet until they harden, break them up when ready to serve.

This dessert was really really GREAT, tongues were wagging.