Instructions: Combine the cookie crumbs with the butter and honey or maple syrup. Set aside 1/4 cup of the mixture, and divide the remainder among 6 to 8 tall parfait glasses or custard cups.

In the small bowl of an electric mixer, beat the cream cheese until it is fluffy. Beat in the sour cream, vanilla, bananas, sugar and lemon juice.

Fill the glasses or cups about halfway with the banana mixture. Put about a tablespoon of chocolate syrup over the banana mixture in each glass (putting the syrup through a pastry bag will prevent any messy drips from spooning the syrup into the glasses).

Divide the rest of the banana mixture evenly among the glasses, top each with a second tablespoon of chocolate syrup and sprinkle each with 1/2 tablespoon of the reserved crumb mixture.

Chill at least 3 hours before serving.

Kristin notes: original recipe called for reduced fat cream cheese and sour cream.

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