Donna's Berry Cheesecake Trifle

UPDATE 28 July 2015:  I froze the leftover trifle in sprayed muffin cups and topped with gingersnap crumbs - they were delicious frozen too!

Dear Friends, I hope that you had a wonderful time this past weekend celebrating our nation's Independence Day!  For this special occasion, I pulled together this simple dessert that is less time-consuming than making traditional cheesecake.  I hope you get a chance to try this soon!  Best, Donna:

Donna's Berry Cheesecake* Trifle

Ingredients:

Two 8 ounce packages Neufchatel cheese

2/3 cup sugar

One 16 ounce container light sour cream

Two 8 ounce containers whipped topping

4 teaspoons vanilla

1 quart fresh strawberries, stemmed, washed and quartered

1 pint blueberries, washed

1 cup Mi-Del Gluten Free Ginger Snaps, crumbled

Method:

Mix together first 5 ingredients to make cheesecake.  Starting with cheesecake, alternately layer with fruit.  For last layers, decoratively place fruit and chill.  Before serving, top with crumbled ginger snaps. 

*Adapted from Epicurious Strawberry Cheesecake recipe.

Serves 12 – 16.

Copyright 2015.