Lemon Custard Parfaits

With a Graham/Pecan Crust topped with Lemony Cream Cheese

Serves 4

Ingredients:

Crust:

10 sections graham crackers (2 ½ crackers)
½ C pecans
3 T sugar
2 ½ T butter, melted
Squeeze of lemon juice
¼ t vanilla extract

Topping:

2 oz softened cream cheese
1 container plain Greek yogurt
¼ C sugar
1 t vanilla extract

Custard:

Halved recipe of my Grandmother Reta’s lemon pie filling recipe

Direction:

• In a food processor, grind the grahams and then the pecans, until finely chopped. Combine with the butter, vanilla, sugar and lemon juice. Press into the bottom of 4 serving dishes.
• Make the custard, let cool for about 15 minutes. Pour over the crust into each of the four dishes.
• In another bowl, combine all the ingredients for the topping. Spread over the custard.
• Keep in fridge until ready to serve.