Black Forest Parfait

• FOR THE CHERRY SAUCE:
• 6 ounces, weight Cherries, Pitted
• 1/4 cups Granulated Sugar
• 1/2 cups Water
• FOR THE COOKIE CRUST:
• 3-1/2 ounces, weight Biscoff Cookies Or Graham Crackers
• 1/2 teaspoons Instant Coffee Granules
• 2 Tablespoons Granulated Sugar
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Unsweetened Cocoa Powder
• 3 Tablespoons Butter, Melted
• 2 cups Vanilla Yogurt

1. To make the cherry sauce:
2. Place cherries, sugar and water in a medium saucepan. Cook until cherries burst and the sauce thickens a bit then remove from heat. Cool completely.
3. For the cookie crust:
4. In a food processor, crush cookies until you have fine crumbs. Add coffee granules, both sugars and cocoa powder. Pulse for 30 seconds.
5. Add melted butter. Pulse for about a minute. Transfer into a small bowl. Set aside.
6. To assemble:
7. Prepare your serving dishes. Place cocoa cookie crumbs on the bottom, pressing gently. Top with 3-4 tablespoons of of yogurt (depending on your dishes). Top with a layer of cherry sauce. Top with more yogurt.
8. Sprinkle with remaining cookie crumbs or shaved chocolate and a fresh cherry. Serve right away or store in the fridge for up to 2 hours.

weight cherries, ubc, water, cookie crust, cookies, coffee granules, sugar, brown sugar, cocoa, butter, vanilla yogurt

Taken from tastykitchen.com/recipes/desserts/black-forest-parfait/ (may not work)