Ingredients
3tbspunsalted butter
3tbspsugar
½cupgraham cracker crumbs
14ozlow-fat sweetened condensed milk,(1 can)
½cupcranberry sauce
1cupcold whipping cream
Preparation
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.
