Black Forest Cheesecake Parfaits

• 1 12 cups frozen black cherries, thawed
• 2 tablespoons Splenda granular
• 12 teaspoon almond extract
• 12 cup chocolate graham cracker crumbs
• 2 tablespoons Splenda granular
• 1 12 tablespoons cocoa powder
• 12 tablespoon butter, melted
• 4 ounces light tub-style cream cheese, room temperature
• 4 ounces fat free cream cheese, room temperature
• 12 cup light sour cream
• 14 cup Splenda granular
• 1 12 cups light whipped topping

1. Select 6 tall stemmed glasses (an 8-ounce wineglass or champagne glass is ideal).
2. In a small bowl mix cherries, 2 tablespoons Splenda, and almond extract.
3. Set aside.
4. In another small bowl mix graham-cracker crumbs, 2 tablespoons Splenda, cocoa powder, and butter.
5. Set aside.
6. In a medium mixing bowl beat cream cheeses with an electric mixer until creamy.
7. Add sour cream and Splenda and beat until smooth.
8. Fold in whipped topping with a spoon or spatula.
9. In the bottom of each glass, place 1 tablespoon graham-cracker mix.
10. Press down with spoon; Place about 3 tablespoons of cream cheese mix on top of each.
11. (You will use only half of the cheese mixture for the 6 glasses.)
12. Divide the cherries among the glasses, placing them on top of the cream cheese layer.
13. Add one more layer of cream cheese.
14. Finish the parfait by topping each with 1 tablespoon of crumbs.
15. These can be enjoyed immediately, or place them in the refrigerator until you are ready to serve them.

frozen black cherries, splenda, almond, graham cracker crumbs, splenda, cocoa powder, butter, cream cheese, cream cheese, light sour cream, splenda, light whipped topping

Taken from www.food.com/recipe/black-forest-cheesecake-parfaits-493278 (may not work)