You’re attempting to view exclusive content only for members in the Craving Crew
Already have an account? Sign in
You’re attempting to view exclusive content only for members in the Craving Crew
Already have an account? Sign in
This layered dessert is so stunning that you probably think it’s complicated. But it’s surprisingly easy—just press in a graham cracker crust, pour on a creamy, berry jam–swirled, cheesecake mousse, and let it set in the fridge overnight. There’s a tangy top with Greek yogurt to offset the sweetness, and juicy, fresh summer berries—whatever you like!—and mint to finish. Prepare for the oohs and ahhs when you slice in at the table at your next summer shindig.
For the crust:
3 ½ tablespoons melted butter, plus more for greasing the pan
7 whole graham crackers (18 squares)
1 tablespoon dark brown sugar
½ teaspoon fine sea salt
For the filling:
1 ¾ cups heavy cream
1 teaspoon pure vanilla extract
2 (8-ounce) packages cream cheese, at room temperature
½ cup sugar
1 ½ cups blackberry jam
For the topping:
½ cup Greek yogurt
¼ cup confectioners’ sugar
½ teaspoon vanilla
12 ounces fresh blackberries, strawberries, blueberries, or a combo, for decorating
+ Mint, for decorating
So good, you'll want tres servings.
This light 'n' airy dessert is chewy, crispy, and a little marshmallow-y.
A berry delicious recipe to make all your trifle dreams come true.
No need to speak the language to make and and love this soup.
