I am definitely going to make this dessert for my next potluck. I bet it’s going to be a huge hit! My family devoured the whole thing faster than I ever thought possible.
The great thing about this is that you can change the flavor super easily. Just use different kinds of berries, or maybe crushed pineapple, when you mix the filling. This summer I intend to try it with strawberries, and maybe add a chocolate cookie crust instead of graham crackers!
Ingredients
Crust:
2 cups graham cracker crumbs (or cookies of your choice)
½ cup melted Kerrygold butter
Filling:
½ cup Domino granulated sugar
8 oz. Philadelphia cream cheese, room temperature
2 tsp vanilla
½ tsp lemon juice
4 cups whipped topping or stabilized whipped cream
3 cups fresh or well drained frozen blueberries, or other fruit of your choice
Instructions:
Crust:
Combine the cookie crumbs and melted butter. Remove about ¼ cup of mixture and set aside. Pat remaining mixture in a 9×13-inch pan. Refrigerate while making the filling.
Filling:
Combine the cream cheese, sugar, lemon juice and vanilla. Cream together until fluffy. Fold in whipped topping. Gently fold in berries. Pour over crumb base. Sprinkle reserved crumbs on top. Refrigerate overnight.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick tip: This recipe makes 12 to 15 servings.