BUTTER NUT CRUNCH
2 tablespoons Land O Lakes® Butter
1/4 cup firmly packed brown sugar
1/3 cup slivered almonds*, coarsely chopped
1/4 cup uncooked old-fashioned oats
1 1/2 cups Land O Lakes® Heavy Whipping Cream
1/2 cup lemon curd
1 pint fresh blueberries**
*Substitute pecans or walnuts.
**Substitute fresh raspberries or small blackberries.
Line a 15x10x1-inch baking pan with aluminum foil; set aside.
Melt butter in 10-inch skillet until sizzling; add brown sugar. Cook, stirring constantly, over medium-high heat 1 minute or until bubbling. Add almonds and oats; stir. Pour into prepared pan; cool completely. Break into chunks; store in container with tight-fitting lid until ready to assemble parfaits.
Beat whipping cream in chilled bowl until soft peaks form, scraping bowl often. Add lemon curd; continue beating until stiff peaks form.
Assemble each parfait by layering 1/2 cup lemon cream, 1/3 cup berries and 2 heaping tablespoons butternut crunch into dessert glasses.
Prepare up to 1 hour ahead. Cover each glass with plastic food wrap; refrigerate.