1 can Dynasty Lychees, drained, ¼ cup syrup reserved
½ cup powdered sugar
2 teaspoons vanilla extract
½ cup white chocolate melting wafers, melted
1 (16 ounce) container whipped topping, thawed and divided
1 cup crushed graham crackers
1 cup raspberry jam
Fresh raspberries, for topping
Directions
Beat the cream cheese, reserved Dynasty Lychees syrup, sugar, and vanilla extract until creamy.
Pour the white chocolate into the cream cheese mixture and beat again.
Fold 1 ½ cups whipped topping into the mixture gently. Spoon into a piping bag or baggie with one corner cut off.
Pipe the lychee cheesecake filling between 4 parfait cups. Add a tablespoon of raspberry jam to each then top with crushed graham crackers. Repeat layers. Top with a few Dynasty Lychees, whipped topping and garnish with a fresh raspberry.
