Cooking with Marlene Koch

Blueberry Cheesecake Parfaits

Makes servings.


Blueberry Cheesecake Parfaits


1. Select 6 tall, stemmed glasses. (An 8-ounce wineglass or champagne glass is ideal)
2. In a small bowl, mix graham-cracker crumbs, 2 tablespoons Splenda, and butter. Set aside.
3. In a medium mixing bowl, beat cream cheeses with an electric mixer until creamy. Add sour cream and ¼ cup Splenda and stir until smooth. Fold in light whipped topping with a spoon or spatula.
4. In the bottom of each glass, place 1 tablespoon graham cracker mix. Press down with spoon. Place about 3 tablespoons of cream cheese mix on top of each. (You will use only ½ of the cheese mixture for the 6 glasses). Divide the berries among the glasses, placing them on top of the cream cheese layer. Add one more layer of cream cheese. Finish the parfait by topping each with 1 tablespoon of crumbs.
5. Enjoy immediately or place in the refrigerator until ready to be served.

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