fruit and berry cheesecake parfaits

are you looking for a no-bake dessert that is delicious?  i found one in Kraft foods’ Food and Family newsletter. it was very tasty.  this is a great recipe to use those very small dessert glasses that are often used for small single desserts in restaurants.  this one would be perfect for any summer party.

when the berries are fresh, choose strawberries and blueberries for this dessert.  i also used the recommended shortbread cookies for the parfaits, but i am sure crushed graham cracker crumbs could also be substituted.

clear glasses are a MUST for this recipe.  any size will do, although the cheesecake is very creamy and sweet, so i would limit the amount in a smaller glass.

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to make the dessert:

gather your ingredients–one package of Philadelphia cream cheese which has been softened to room temperature, 1/8 cup sugar, 1 tablespoon milk, lemon zest and lemon juice, 3/4 cup or more of cool whip topping, crushed shortbread cookies, strawberries and blueberries.

beat the cream cheese with a handmixer, adding sugar, milk, lemon zest and juice from one lemon until well blended.  stir in cool whip to form a nice creamy filling.

crumble the cookie crumbs.  depending on the amount of servings, crumble them in a plastic bag with a rolling-pin.  this technique works for me every time.  spoon one tablespoon or more into the bottom of each glass.  top with 1-2 tablespoons of the cream cheese mixture.  layer small slices of strawberry next.  add more crumbs and filling to reach the top layer.  blueberries for the top and a sprinkle of cookie crumbs to finish off the dessert.  chill until firm, at least 3 hours before serving.

this recipe could be used for Valentine’s day and omit the blueberries.  raspberries could also be used. red, white and blue is perfect for all summer holiday weekends–Memorial day, 4th July, and Labor Day.

 

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