Raspberry Lemonade Cheesecake Parfaits

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:

    1. In a bowl, mix together graham crackers, brown sugar, almonds, pinch of salt, and melted butter.
    2. In a stand mixer or with a hand mixer, blend cream cheese and granulated sugar together until fluffy and smooth.
    3. Fold the Cool Whip and lemon pie filling into the cream cheese mixture gently.
    4. To build the parfaits, start with graham cracker crust, lemon cheesecake filling, then berries, and then repeat layers once.
    5. 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