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1 pint basket strawberries, stemmed and sliced
In bowl, toss strawberries with jelly or sugar; cover and set aside.
In mixer bowl, beat cheese, milk, juice, and sugar until smooth; fold in whipped topping. Spoon 2 tbsp. crumbs into each of four 8 to 10 ounces stemmed glasses; top each with about 1/4 cup of the strawberries, 1/2 cup of the cream cheese mixture, then the remaining crumbs and strawberries, dividing equally.
Serve immediately or cover and refrigerate up to 6 hours.
Posted by Linda Shapiro
Nutritional Info Per Serving: N/A
3 tbsp. currant jelly, or 2 tbsp. sugar
8 ounce light cream cheese, softened
3 tbsp. skim milk
2 tbsp. lemon juice
2 tbsp. sugar
1 cup light whipped topping
1 cup graham cracker crumbs