Berry Cheesecake Parfaits Food

EASY BERRY CHEESECAKE PARFAITS

Steps:

• Beat cream cheese and marshmallow creme until blended; fold in whipped topping., Sprinkle 2 tablespoons cracker crumbs into each of 2 glasses or dessert dishes. Layer each with 1/2 cup cream cheese mixture, 1/4 cup raspberries and 1/4 cup blueberries; repeat layers. Refrigerate, covered, until serving.

BERRY CHEESECAKE PARFAITS

Steps:

• Beat cream cheese in medium bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup COOL WHIP until blended.
• Layer half each of the wafers, berries and pudding mixture in 8 parfait glasses. Repeat layers.
• Top with remaining COOL WHIP.

BERRY CHEESECAKE PARFAITS

Steps:

• Beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup Cool Whip®.
• Layer half each of wafers, berries, and pudding mixture in 8 parfait glasses. Repeat layers.
• Top with remaining Cool Whip®.Each serving provides: 0.5g trans fat, 10%DV vitamin A, 20%DV vitamin C, 8%DV calcium, and 2%DV iron.

CHEESECAKE BERRY PARFAITS

Steps:

• In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping., In each of 2 parfait glasses, layer a fourth of the cream cheese mixture and a fourth of the berries. Repeat layers. Top with additional whipped topping if desired. Chill until serving.

LEMON-BLUEBERRY CHEESECAKE PARFAITS

Steps:

• MAKE THE SHORTBREAD:.
• In a medium bowl, mix the flour with the cornmeal and salt.
• In a standing mixer fitted with the paddle, mix the butter with the confectioners' sugar at medium speed until creamy, about 2 minutes.
• Beat in the orange zest and vanilla extract.
• Add the flour mixture and beat at low speed until the dough just comes together.
• Pat the shortbread dough into a disk, wrap in plastic and refrigerate for 1 hour.
• Preheat the oven to 350°F.
• Line 2 large rimmed baking sheets with parchment paper.
• Unwrap the chilled shortbread dough and roll it out between 2 sheets of parchment paper to an 8-inch round (1/2 inch thick).
• Cut the dough into 1/2-inch-wide strips and transfer the strips to the baking sheets; leave 1 inch between each strip.
• Refrigerate the dough strips for 30 minutes, until chilled.
• Bake the shortbread for about 20 minutes, until golden; rotate the pans halfway through for even baking.
• While the warm shortbread strips are still on the baking sheet, cut them into 1/2-inch cubes.
• Let cool, about 30 minutes.
• MAKE THE BLUEBERRY COMPOTE:.
• In a small saucepan, combine 1 cup of the blueberries with the sugar and water.
• Bring to a simmer and cook over moderate heat until the blueberries break down, about 5 minutes.
• Scrape the blueberry sauce into a blender, add the lemon juice and puree until smooth.
• Scrape the blueberry sauce into a bowl and fold in the remaining 1 cup of whole blueberries.
• Refrigerate until chilled, about 2 hours.
• MAKE THE CHEESECAKE CUSTARD:.
• In a medium saucepan, bring 3/4 cup of the milk to a boil with 3 tablespoons of the sugar; remove from the heat.
• In a medium bowl, whisk the egg yolks with the cornstarch and the remaining 1/4 cup of milk and 2 tablespoons of sugar.
• Gradually whisk the hot milk into the egg yolks, then pour the mixture into the saucepan and whisk constantly over moderate heat until thickened, about 2 minutes.
• Over low heat, whisk in the cream cheese, lemon juice, grated lemon zest and vanilla extract until smooth, about 1 minute.
• Scrape the cheesecake custard into a bowl.
• Press a piece of plastic wrap directly onto the surface of the custard and refrigerate until chilled, about 2 hours.
• In a medium bowl, using an electric mixer, beat the cream to medium peaks.
• Fold the whipped cream into the chilled cheesecake custard until no streaks remain.
• Spoon the shortbread cubes and custard into bowls.
• Drizzle with the blueberry compote, garnish with the lemon zest strips and serve.