Lemonade Cheesecake Parfaits

• 2 whole graham crackers, crushed
• 1 cup half-and-half cream
• 1-3/4 cups sugar, divided
• 2 tablespoons lemon juice, divided
• 2 envelopes unflavored gelatin
• 1 package (8 ounces) cream cheese, softened
• 3 teaspoons grated lemon zest, divided
• 1 teaspoon vanilla extract
• 1-1/4 cups cold water
• 1 tablespoon grenadine syrup
• Dash salt

1. Divide graham crackers among six dessert dishes. In a small saucepan, combine the cream, 1 cup sugar and 1 tablespoon lemon juice. Sprinkle 1 envelope of gelatin over cream mixture; let stand for 1 minute or until softened. Heat over low heat, stirring until gelatin and sugar are completely dissolved.
2. In a large bowl, beat cream cheese until smooth. Beat in gelatin mixture. Stir in 1 teaspoon lemon zest and vanilla. Pour into glasses over graham crackers, about 1/2 cup in each. Cover and refrigerate until firm.
3. 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 tablespoons mixture into each parfait glass. Cover and refrigerate until firm.
4. 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 zest.

graham crackers, cream, sugar, lemon juice, unflavored gelatin, cream cheese, lemon zest, vanilla, cold water, grenadine syrup, salt

Taken from www.tasteofhome.com/recipes/lemonade-cheesecake-parfaits/ (may not work)