1Slice pomegranate in half. Remove seeds and set seeds aside.
Notch each cookie to fit over the rim of a glass; set aside
1In a small bowl, whisk together the eggnog and the pudding mix. Refrigerate until firm and set, about 10 minutes.
2In a medium size mixing bowl beat the cream cheese and sugar together until light and fluffy. Beat in the prepared pudding. Fold in the whipped cream. Refrigerate until chilled, about 30-45 minutes.
3In champagne glasses or other slender holiday glassware, layer the crushed cookies and the mousse 2-3 times, ending with mousse. Garnish with a light sprinkling of cookie crumbs and 1/2 teaspoon of pomegranate seeds. Place the notched cookie on the edge of the glass rim.
4If not serving immediately, refrigerate parfaits covered with plastic wrap. Add the notched cookies just before serving.
This recipe can easily be doubled.
Making the galette crepe with a sunny side up egg, chorizo and avocado cream from Trois Familia in Silver Lake, Los Angeles.
Basic Boneless Roasted Leg of Lamb
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.