Yield: 1 serving.

⅛ cup whipped cream

2 tsp. graham cracker crust crumbs

¼ cup margarita cream filling

small dollop whipped cream, for garnish

1 raspberry marinated in Cointreau

few shreds of lime zest

1 small sprig fresh mint

Margarita Cream (yields 8 cups, for 32 mini parfaits):

2 14-oz. cans sweetened condensed milk

16 oz. cream cheese, room temperature

22 oz. fresh California avocados, peeled and pitted, fruit pulp only

½ cup fresh lime juice

5 oz. tequila

¼ tsp. kosher salt

Graham Cracker Crust Crumbs (yields 3 cups, or 144 tsp.):

2 cups graham cracker crumbs

4 oz. butter, melted

1½ Tbsp. honey

In a 3-oz. mini parfait stemmed glass, assemble ingredients in the order listed. Filling can be piped in with a pastry tube. Garnish as shown.

For margarita cream: With electric mixer, whip together sweetened condensed milk and cream cheese until creamy and lump-free. Mash together avocado, lime juice, tequila and salt. Add to cream cheese mixture and whip together until creamy and lump free. Refrigerate 4 or more hours before assembling parfaits.

For graham cracker crust crumbs: Mix together melted butter and honey. Add crumbs and stir to distribute evenly; bake at 350 for 12-15 minutes. Refrigerate to cool. Break into coarse crumbs. Label, date and refrigerate.
CALIFORNIA AVOCADO COMMISSION