Fourth of July Berry Trifles
Graham Cracker Crumble
1 ½ cups graham cracker crumbs (about 8-10 full-sized crackers)
¼ cup OLIVE & VINE Meyer Lemon olive oil
1 tablespoon sugar
8 ounce block of cream cheese, softened
½ cup powdered sugar
2 teaspoons fresh lemon juice
2 tablespoons milk
2 cups homemade whipped cream or Cool Whip
about 2½ cups of sliced strawberries
about 1 pint of blueberries
Preheat the oven to 350 degrees F.
To make the crumble, crush the graham crackers in a large ziplock bag with a rolling pin or mallet. Pour the crumbs, sugar and olive oil into a bowl and stir until fully combined. Pour into a 9″x13″ casserole dish and press into an even layer. Bake for 10-12 minutes, until light brown. Set aside and allow to cool.
To make the filling, beat the cream cheese using an electric mixer or stand mixer until creamy. Add the powdered sugar and continue to mix. Add the lemon juice and beat until incorporated. Add the milk and mix until combined. Fold the whipped cream or Cool Whip into the cream cheese mixture.
To assemble the desserts, spoon some of the crumble into the bottom of each serving glass. Next, add a scoop of the cheesecake filling. Place a layer of strawberries on top of the filling and press down lightly to flatten.
Add another layer of cheesecake filling followed by another scoop of the graham cracker crumble. Add a layer of blueberries, top with a dollop of the cheesecake filling and garnish with more strawberries and blueberries.
Depending on the size of the serving glass, this recipe makes 6-7 mini desserts or 4-5 moderate size desserts.
Adapted from Glorious Treats.