1 ½-cups vanilla yogurt
¼-cup confectioners' sugar
2-cans (15-1/4 ounces each) sliced peaches, well drained
1-small container of raspberry’s
¼-cup brown sugar
Place all of the nuts on a cookie sheet mix well. Combine the brown sugar, sugar, and vanilla in a small pot. Bring to a boil then turn off the heat and pour over the nuts. Place into a 400-degree oven for 10 minutes. Remove and let cool down.
Combine yogurt and sugar. Place three to four pear slices and raspberries in each of four parfait glasses; top each with 2 tablespoons crunch and 3 tablespoons yogurt mixture. Repeat layers. Sprinkle with remaining crunch.. Refrigerate until serving.