Almond Cream Parfaits

• 1 cup sugar, divided
• 1/4 cup cornstarch
• 3 cups milk
• 4 egg yolks
• 1 tablespoon butter
• 1/2 teaspoon almond extract
• 3/4 cup chopped toasted almonds
• 1/2 cup shortbread cookie crumbs
• 1 cup heavy whipping cream
• 6 to 8 maraschino cherries

1. In a large saucepan, combine 3/4 cup sugar and cornstarch. Gradually add milk until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened and bubbly.
2. In a small bowl, beat egg yolks; gradually add 1 cup hot milk mixture. Return all to pan. Bring to a boil; cook for 1-2 minutes or until thickened. Add butter and extract; mix well. Chill for 1 hour or until cool.
3. Add almonds. Pour into six to eight parfait glasses; sprinkle with cookie crumbs. In a bowl, beat cream and remaining sugar until soft peaks form. Spoon over parfaits. Chill. Just before serving, garnish with cherries.

sugar, cornstarch, milk, egg yolks, butter, almond, almonds, shortbread cookie crumbs, heavy whipping cream, maraschino cherries

Taken from www.tasteofhome.com/recipes/almond-cream-parfaits/ (may not work)