Cranberry Parfait Recipe

Melt the butter in a skillet over medium heat. Stir in the sugar and cook until bubbling, about 1 minute.

Add the graham cracker crumbs; stir until the color deepens, about 3 minutes. Turn out onto a plate to cool.

Combine the condensed milk and cranberry sauce in a mixing bowl, blend together with a hand mixer until the mixture thickens.

Place the whipping cream in a separate bowl and beat with an electric mixer until firm peaks form; fold into the cranberry mixture.

Layer ¼ cup of the cranberry mixture into each of the six glasses; top each with 1 tablespoon of the crumbs.

Repeat layering. Refrigerate for at least 1 hour up to 4 hours.