Black Forest Cannoli Parfaits

• 1 package (16 ounces) frozen pitted tart cherries, thawed
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 2 teaspoons lemon juice
• 1 carton (15 ounces) reduced-fat ricotta cheese
• 1 package (8 ounces) fat-free cream cheese
• 1/4 cup sugar
• 2 tablespoons maple syrup
• 2 teaspoons lemon juice
• 2 teaspoons vanilla extract
• 2 cups reduced-fat whipped topping
• 1/3 cup miniature semisweet chocolate chips
• 20 chocolate wafers, crushed

1. Drain cherries, reserving liquid in a 1-cup measuring cup. Add enough water to measure 1/3 cup; set aside.
2. In a small saucepan, combine sugar and cornstarch; stir in reserved cherry juice mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cherries and lemon juice. Cool.
3. Place the ricotta, cream cheese and sugar in a food processor; cover and process until smooth. Add the syrup, lemon juice and vanilla; process until combined. Gently fold in whipped topping and chocolate chips.
4. Place 1 tablespoon crushed wafers in each of eight parfait glasses. Top with 1/3 cup cheese mixture and a heaping tablespoonful of cherry sauce. Repeat layers. Refrigerate for at least 2 hours before serving.

cherries, sugar, cornstarch, lemon juice, ricotta cheese, cream cheese, sugar, maple syrup, lemon juice, vanilla, topping, chocolate chips, chocolate wafers

Taken from www.tasteofhome.com/recipes/black-forest-cannoli-parfaits/ (may not work)