Lemon Truffle Parfaits
From Suite 101

Make this dessert ahead of time and store it, well covered, in the fridge. When you're ready to serve, top with the mint leaves and a dollop of whipped cream and serve with long iced tea spoons.

1/2 cup whipping cream + some for topping
1/2 cup white chocolate chips
1 cup lemon curd (make your own or buy it store bought)
6 sugar cookies
1 cup fresh raspberries
4 mint sprigs

In small heavy saucepan, combine 1/2 cup whipping cream with the white chocolate chips. Melt over low heat, stirring frequently, until mixture is smooth. Place mixture in refrigerator for 30-40 minutes, stirring occasionally, until cold. Then beat the white chocolate mixture until soft peaks form. Fold into lemon curd until mixture is smooth and blended.

Break cookies into 1" pieces. In four parfait glasses, layer cookies with the raspberries and lemon curd mixture. Cover and refrigerate until serving time. Garnish with mint and additional whipped cream at serving time. Serves 4