Summer has officially arrived (well, let's be honest, it arrived before it was actually 'official'). Although I try to watch what I eat most of the year, there's something about swimsuit season that really brings it home. I refuse to give up desserts, though, no matter what time of year it is. This one may not be entirely healthy, but it's certainly not completely guilt-inducing.
serves 6 (individual) or 12 (in one pan)
1 1/2 cups graham cracker crumbs (1 1/2 sleeves of graham crackers, crushed)
1/2 cup sugar
1/3 cup butter, melted
Combine all ingredients in a mixing bowl and mix well. Press firmly in a 9"x13" baking dish (or individual parfait cups) and bake for 8 minutes at 350 degrees. Cool.
8 oz cream cheese, softened
1/4 cup sugar
2 tablespoons cold milk
8 oz Cool Whip, thawed
Beat cream cheese with sugar and milk until smooth; fold in Cool Whip.
Berries! Berries! Berries! I used one container each of strawberries and blueberries.
Spread filling mixture over graham cracker crust. Top with berries. Add a dollop of plain Cool Whip and a sprig of mint as garnish.
I've mentioned Pinterest a time or two, yes? This recipe is an adaptation of one I pinned. I've linked the original recipe there, but I left out the vanilla pudding aspect of that recipe. To me, it seemed like a little too much and I chose to make the berries shine rather than have them coated with pudding. To pudding or not to pudding... that is your choice.