Grasshopper Meringue Torched Parfaits

Ingredients

Pudding

• 1 large box vanilla pudding mix
• 2 teaspoons mint extract
• 5-6 drops green food color

Meringue

• 1 1/4 cups granulated sugar
• 2/3 cup water
• 2 Tablespoons corn syrup
• 6 large egg whites, room temperature

Layers

• 1 1/4 cups graham cracker crumbs
• pound cake

Directions

1. Have ready 12 serving glasses, and a small kitchen torch.
2. Prepare pudding as to package directions, stir in mint extract and food coloring.
3. Slice pound cake into 1/2 inch layers, use upside down serving cup or small knife to cut out 12 portions.
4. To make the meringue topping, combine sugar, water and corn syrup in a small saucepan.
5. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, 2 minutes
6. Using and electric mixer, whisk egg whites on medium-high speed until soft peaks form.
7. Remove sugar miture from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream.
8. Raise speed to medium-high; whisk until stiff peaks form, 5-7 minutes.
9. Layer 1 1/2 Tablespoons graham crumbs, pudding, meringue, pound cake to make decorative layers.
10. Finish layering by piping meringue topping onto each, swirling to form a peak.
11. Hold a small kitchen torch 3 to 4 inches from surface of topping, and wave it back and forth until frosting is lightly browned all over.
12. Serve immediately.
13. This recipe will make 12 servings.