STRAWBERRY CHEESECAKE IN A GLASS
1 pint basket strawberries, stemmed and sliced
3 tablespoons currant jelly or 2 tablespoons sugar
8 ounces light cream cheese, softened
3 tablespoons skim milk
2 tablespoons lemon juice
2 tablespoons sugar
1 cup light whipped topping
1 cup graham cracker crumbs
- In bowl, toss strawberries with jelly; cover and set aside.
- In mixer bowl, beat cheese, milk, juice and sugar until smooth; fold in whipped topping.
- Spoon 2 tablespoons crumbs into each of four 8- to 10-ounce stemmed glasses;
- top each with about 1/4 cup of the strawberries, 1/2 cup of the cream cheese mixture, then the remaining crumbs and strawberries, dividing equally.
- Serve immediately or cover and refrigerate up to 6 hours.
- Makes 4 servings