The other night my daughter asked to make something special for dessert. She didn’t have any clear ideas—she just wanted to cook.
“Well,” I said, “there’s grape filling in the fridge…. Oh, I have an idea! Watch this.” And then we proceeded to beat cream cheese and whip cream and thicken grapes and toast graham crackers.
I instructed her to get the wine glasses from the cupboard and showed her how to fill them—a blob of cream cheese, a plop of grape sauce, a sprinkling of crackers—repeating the layers until everything was used up.
It ended up looking like a put-together dessert rather than the hodge-podge of ingredients that it was. It tasted right classy, too—rich, fruity, and cool.
This looks a lot more complex than it actually is. I was just winging it—no recipe and no measurements, using up what I had on hand.
No grape filling? Sub in another pie filling such as sour cherry, blueberry, rhubarb and strawberry, apricot, etc.
For the grape filling:
2 cups of grape sauce, skins in, seeds removed
1-2 tablespoons Therm-Flo or cornstarch
½ cup sugar
Combine everything and bring to a boil over medium heat, stirring constantly. Remove from heat and chill.
For the cream cheese:
8 ounces cream cheese
½ cup confectioner’s sugar
1 teaspoon vanilla
1 cup whipping cream
Whip the cream. In a separate bowl, cream together the cream cheese, confectioner’s sugar, and vanilla. Fold in the whipped cream.
For the graham cracker crumbs:
1 ½ packages graham crackers, ground into crumbs
2 tablespoons sugar
4 tablespoons butter
Melt the butter in a skillet. Add the graham cracker crumbs and sugar. Cook, stirring constantly, until the crumbs are toasty and a couple shades darker. Immediately remove from the skillet so they don’t burn.
Get out 6 to 8 of your fanciest goblets. Put a spoonful of cream cheese mixture in each, then a spoonful of grape sauce, and then a sprinkling of graham cracker crumbs. Repeat the process until all the components are used up or the glasses are full, whichever comes first.
This same time, years previous: chocolate yogurt cake, roasted tomato sauce, pasta with sauteed peppers and onions
I'm making this for Rhona tomorrow, wheee. (Toasting the crumbs in the oven–a whole stick of butter, sugar, two cups crumbs.)
the domestic fringe
Um, that looks amazing. So pretty and I can bet yummy too.
The Michelle Show
Sooo easy and looks fancy! This is the perfect dessert to make with little ones for sure.
How often do you have to grocery shop? Seems like you prepare a lot from scratch and have a big stock of goodies. But you surely shop at some point?
Good question! I am making note of it and will turn the answer into a future blog post.
I'm sure the fancy glasses added to The Dessert effect! My kids would love this, and I love the idea of turning them loose with assembly.