Directions

1. In a large bowl, add heavy whipping cream with Karo^® Light Corn Syrup and 1 teaspoon of vanilla extract. Use a hand mixer to whip until stiff peaks form. Set aside to chill in the refrigerator.
2. In another bowl, add softened cream cheese, powdered sugar, Karo^® Light Corn Syrup, and vanilla extract. Mix on medium speed until the mixture is smooth and creamy with no lumps.
3. Add half of the whipped cream to the cream cheese mixture and gently fold it in with a spatula until just combined.
4. In a resealable bag, add all of the cookies. Seal bag and use a rolling pin to gently pound until crushed.
5. Gently fold ⅓ cup of crushed cookies into the cheesecake mixture. Be careful not to overmix, as this will turn the mixture gray.
6. To assemble the parfaits, place a heaping tablespoon of the crushed cookies to the bottom of each of the four 10-ounce glasses.
7. Using a piping bag, pipe the cream cheese mixture into each glass, filling them about ⅓ of the way.
8. Repeat with 2 more layers of crushed cookies and cream cheese mixture.
9. Top each parfait with the reserved whipped cream and garnish with the remaining crushed cookies.
10. Refrigerate the parfaits for at least 30 minutes before serving. Enjoy!