1 pint strawberries, stemmed and sliced 3 tablespoons currant jelly or 2 tablespoons granulated sugar 8 ounces cream cheese, softened 3 tablespoons skim milk 2 tablespoons lemon juice 2 tablespoons granulated sugar 1 cup whipped topping 1 cup graham cracker crumbs
In bowl, toss strawberries with jelly or 2 tablespoons sugar; cover and set aside.
In mixer bowl, beat cheese, milk, juice and 2 tablespoons sugar until smooth; fold in whipped topping. Spoon 2 tablespoons crumbs into each of four 8− to 10−ounce 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.
Makes 4 servings.
In bowl, toss strawberries with jelly or 2 tablespoons sugar; cover and set aside.
In mixer bowl, beat cheese, milk, juice and 2 tablespoons sugar until smooth; fold in whipped topping. Spoon 2 tablespoons crumbs into each of four 8− to 10−ounce 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.
Makes 4 servings.
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