What you need:
- 1 pint fresh raspberries
- 1 pint fresh blueberries (can omit, if desired)
- 9 graham crackers, crushed
- 1/2 cup brown sugar
- 1/2 cup chopped almonds
- Pinch of salt
- 1/2 cup salted butter, melted
- 24 oz. cream cheese, softened
- 3/4 cup granulated sugar
- 1 1/2 cup Cool Whip, thawed
- 21 oz. lemon pie filling (I used Kroger Private Selection brand)
- Aerosol whipped cream (optional)
Directions:
- In a bowl, mix together graham crackers, brown sugar, almonds, pinch of salt, and melted butter.
- In a stand mixer or with a hand mixer, blend cream cheese and granulated sugar together until fluffy and smooth.
- Fold the Cool Whip and lemon pie filling into the cream cheese mixture gently.
- To build the parfaits, start with graham cracker crust, lemon cheesecake filling, then berries, and then repeat layers once.
- Serve topped with whipped cream.
Note: I made 6 half pint mason jars and two pint sized mason jars from this one recipe. The half pints were perfect portion sizes!
Recipe from The Recipe Critic