Strawberry Cheesecake in a Glass
pint strawberries, stemmed and sliced
3 tablespoons currant jelly or 2 tablespoons granulated sugar
8 ounces cream cheese, softened
3 tablespoons skim milk
2 tablespoons lemon juice
2 tablespoons granulated sugar
1 cup whipped topping
1 cup graham cracker crumbs
In bowl, toss strawberries with jelly or 2 tablespoons sugar; cover and set
In mixer bowl, beat cheese, milk, juice and 2 tablespoons sugar until smooth;
fold in whipped topping.
Spoon 2 tablespoons crumbs into each of four 8- to 10-ounce
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
Serve immediately or cover and refrigerate up to 6 hours.
Makes 4 servings.