1 (8-oz.) package cream cheese, at room
temperature
1 cup sugar
1-1/2 cups heavy cream
1 cup fresh raspberries
1/2 cup chopped fresh strawberries
1 (4-oz.) package Ready Crust Mini Graham
Cracker Crusts, coarsely broken
Sweetened whipped cream, fresh berries and
mint sprigs (optional garnish)
Prep time: 20 minutes, Chill time: several hours
Press a large piece of plastic wrap into the bottom and sides of a loaf pan, pressing into the corners. Beat cream cheese and sugar until very soft and creamy. In a separate bowl, beat heavy cream until stiff peaks form; gently fold cream and berries into cream cheese mixture. Place dollops of the mixture into the lined pan and top with half of the graham cracker crust chunks. Repeat with remaining filling and crust. Fold up plastic wrap to cover the top; freeze until firm. To serve, lift the edges of the plastic wrap and pull the dessert out of the pan. Let stand at room temperature for 5 minutes before cutting with a sharp knife into 8 to 10 slices. Garnish with whipped cream, fresh berries and mint, as desired.
Makes 8 to 10 servings.
Nutrition Per Serving: (based on 9): 390 calories, 4 g protein, 27 g total fat (16 g sat.), 34 g carbohydrate, 1 g fiber, 27 g sugar, 80 mg cholesterol, 160 mg sodium, 8 points