Cheesecake in a Glass

  • 1 pkg. lowfat cream cheese, softened
  • 3 T. sugar
  • 4 oz. frozen whipped topping, thawed (about 1/2 tub)
  • 1 c. chocolate graham cracker crumbs
  • 1 c. fresh raspberries

In a medium bowl, whip the cream cheese on the high setting of a mixer until light and fluffy. Add the sugar and mix until incorporated. Carefully fold in the whipped topping by hand until the mixture is well blended.

Sprinkle about half of the chocolate graham cracker crumbs into four tall parfait glasses, separating it evenly among the glasses. Add about half of the cream cheese mixture to the glasses, separating it evenly. Reserve 2 tablespoons of the crumbs and add the remaining crumbs evenly among the glasses. Divide the fresh raspberries evenly among the glasses. Top with the remaining cream cheese mixture and dust each glass with 1/2 tablespoon chocolate crumbs.

Carefully cover each glass with plastic wrap and chill for at least 3 hours. Remove the wrap before serving.

  • Yields: 4 servings
  • Preparation Time: 10 minutes plus chilling time
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