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Blueberry-Lemon Cheesecake Mousse Parfaits
Blueberry-Lemon Cheesecake Mousse Parfaits

Blueberry-Lemon Cheesecake Mousse Parfaits

2 Hr(s) 15 Min(s)
15 Min(s) Prep
2 Hr(s) Cook
What You Need
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6 servings
Original recipe yields 6 servings
3/4 tsp. KNOX Unflavored Gelatine
1 tsp. zest and 3 Tbsp. juice from 1 lemon, divided
1 Tbsp. water
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2/3 cup powdered sugar
1-1/2 cups thawed COOL WHIP Whipped Topping
1/2 cup crushed shortbread cookies
1/2 cup blueberries
1/2 cup blueberry jam
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Let's Make It
1
Sprinkle gelatine over combined lemon juice and water in small microwaveable bowl. Microwave on HIGH 45 sec. or until gelatine is completely dissolved when stirred. Cool 3 min.
2
Beat cream cheese and sugar in large bowl with mixer until light and fluffy. Add gelatine mixture; beat until blended. Gently stir in COOL WHIP and lemon zest.
3
Press cookie crumbs onto bottoms of 6 (4-oz.) jars; top with layers of blueberries, blueberry jam and cream cheese mixture. Cover with lids.
4
Refrigerate 2 hours.
Kitchen Tips
Tip 1
Special Extra
Garnish with additional chopped fresh strawberries before serving.
Tip 2
Size Wise
·With their built-in portion control, these luscious parfaits make great treats.
Nutrition
Calories
350
Calories From Fat
0
% Daily Value*
Total Fat 19g
24%
Saturated Fat 12g
60%
Trans Fat 1g
Cholesterol 40mg
13%
Sodium 200mg
9%
Total Carbohydrates 45g
16%
Dietary Fibers 0.8532g
3%
Sugars 36g
72%
Protein 4g
8%
Vitamin A
15%
Vitamin C
8%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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