Berry Cheesecake Trifles
1 1/2 cups graham cracker crumbs (about 10 full sized crackers, crushed)
5 tablespoons butter, melted
2 tablespoons sugar
1 block cream cheese (8 ounces)
1/2 cup powdered sugar
2 teaspoons fresh lemon juice
2 tablespoons milk
1 container (8 ounces) frozen whipped topping, thawed
3 cups fresh raspberries
3 cups fresh blueberries
Pour crumbs, sugar and melted butter into a bowl and stir until fully combined. Pour into a 9×13 inch baking dish and press into an even layer. Bake at 350 degrees for 8 to 12 minutes or until golden. Let cool.
Beat cream cheese with an electric mixer for a couple minutes. Add powdered sugar, milk, and lemon juice. Beat a few minutes until smooth. Add cool whip and beat into cream cheese mixture until well mixed. Layer a couple spoonfuls of graham cracker crust mixture into pretty clear glasses or small clean canning jars. Then spoon some blueberries on top. Spoon or use a piping bag to layer some of the cheesecake mixture on top. Top with a layer of fresh raspberries.
Can be made up to a day ahead and covered and refrigerated.