Perfect. That’s the English translation for the French word “parfait,” and the term used in the late 1800s to describe a frozen, layered dessert. Perfection. It’s the word that describes Chef Lea’s new play on parfaits: the Jarfait—combinations of flavors layered in a mason jar for a portable, make-ahead-of-time treat! “I have been daydreaming about fun combinations,” says Lea. “Really, the possibilities are endless.”
Issue No. 3 highlights all kinds of cool combos. Here is the recipe for one of Lea’s favorites!
S’more Peanut Butter Please! Jarfait
8 ounces cream cheese, at room temperature
3/4 cup creamy peanut butter, at room temperature
3/4 cup powdered sugar
1 cup heavy whipping cream
1 (5.9 oz) package chocolate fudge instant pudding
3 cups milk, 2% or whole
2 cups mini marshmallows
1 cup honey graham crackers, coarsely crumbled
6 half pint (8 oz) glass jars with lids
(1) In a large bowl, using a standing or handheld electric mixer, beat the cream cheese,
peanut butter, and powdered sugar until smooth. Add whipping cream; continue to
beat mixture until whipped, smooth, and creamy. Set peanut butter cream aside for
(2) In a medium bowl, whisk chocolate pudding mix and milk together for two minutes.
Set pudding aside for assembly.
(3) Layer each glass jar with ¼ cup chocolate pudding, 2 tablespoons peanut butter
cream, 1 tablespoon marshmallows, 1 tablespoon graham cracker crumbles, ¼ cup
chocolate pudding, and 2 tablespoons peanut butter cream. Serve immediately or
cover with lid and refrigerate up to 2 days.
*Optional: Before serving, cover top with additional mini marshmallows; use a
kitchen blowtorch to lightly toast marshmallows.