White Chocolate-Candy Cane Parfaits

• 1/4 cup sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 1-1/2 cups heavy whipping cream, divided
• 1 cup 2% milk
• 3 egg yolks, beaten
• 3 ounces white baking chocolate, chopped
• 1/2 teaspoon vanilla extract
• 2 tablespoons confectioners' sugar
• 1/4 teaspoon peppermint extract
• 2 tablespoons plus 1/3 cup finely crushed candy canes, divided
• 1/3 cup crushed shortbread cookies
• Additional crushed candy canes

1. In a large heavy saucepan, combine the sugar, cornstarch and salt. Gradually add 1 cup heavy whipping cream and milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir with a wire whisk 2-3 minutes longer or until thickened.
2. Remove from the heat. Whisk a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in white chocolate until melted. Stir in vanilla. Transfer to a large bowl. Cool to room temperature without stirring. Press waxed paper onto surface of pudding; refrigerate until chilled.
3. In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and peppermint extract; beat until soft peaks form. Fold in 2 tablespoons crushed candies.
4. In each of eight dessert dishes, layer 1/4 cup pudding and 2 teaspoons crushed candies and cookie crumbs. Top with whipped cream. Garnish with additional crushed candies.

sugar, cornstarch, salt, heavy whipping cream, milk, egg yolks, white baking chocolate, vanilla, sugar, peppermint, candy canes, shortbread cookies, canes

Taken from www.tasteofhome.com/recipes/white-chocolate-candy-cane-parfaits/ (may not work)