Christmas Cake Parfaits

• 2 cups fruitcake, finely chopped
• 3 tablespoons dark rum (or to taste)
• 1 quart vanilla ice cream, softened slightly
• 1/2 cup heavy cream, well chilled
• candied fruit, for garnish if desired (optional)

1. In a bowl, toss the fruitcake in the rum and let it stand for 10 minutes.
2. In each of six 6-ounce parfait glasses, make layers of the softened ice cream and the fruitcake mixture, beginning with a layer of ice cream and ending with a layer of fruitcake.
3. Freeze the filled parfait glasses, covering loosely, for at least 30 minutes and up to 24 hours. (Note: If freezing for longer than 2 hours, let the parfaits stand at room temperature for 5 to 10 minutes to soften slightly before serving.
4. Just before serving, in a chilled bowl, beat the cream until it just holds stiff peaks, transfer it to a pastry bag fitted with a decorative tip and pipe it onto the parfaits.
5. Garnish the parfaits with candied fruit, if desired.

fruitcake, dark rum, vanilla ice cream, heavy cream, candied fruit

Taken from www.food.com/recipe/christmas-cake-parfaits-305375 (may not work)