Graces 4th Of July Parfeit Recipes

Steps:

• Beat cream cheese, sugar, milk, lemon zest and juice in medium bowl with mixer until blended. Gently stir in COOL WHIP.
• Reserve about 3 Tbsp. cookie crumbs. Spoon 1 Tbsp. of the remaining cookie crumbs into each of 10 parfait glasses; top with 2 Tbsp. cream cheese mixture. Cover with layers of strawberries, remaining cookie crumbs, remaining cream cheese mixture and blueberries.
• Sprinkle with reserved cookie crumbs.

Steps:

• In a medium bowl, combine 3 (3-oz.) boxes of JELL-O Cherry Flavor Gelatin and 4 envelopes unflavored gelatine. Add 4-1/2 cups boiling water and stir 2-3 minutes or until completely dissolved. Pour into 13 x 9-inch pan and place in refrigerator for 4-5 hours or until firm. Repeat with JELL-O Berry Blue Flavor Gelatin and remaining unflavored gelatine and boiling water.
• After JELL-O is set, cut into small squares. Add a few pieces of Berry Blue JELL-O to the bottom of 10 (8-oz.) jelly jars. Add COOL WHIP to a resealable bag and pipe into jar on top of JELL-O. Top with a few pieces of Cherry JELL-O. Add more COOL WHIP and sprinkles.
• To serve in jars, add the lid and tie with twine; add a small spoon.

Steps:

• In a medium bowl, place the cream cheese and powdered sugar.
• Whip with electric mixer until fluffy.
• Slowly add whipping cream a little at a time.
• Continue beating until the cream is blended and mixture is fluffy.
• Add lemon juice to taste.
• To assemble parfaits, use parfait glasses, tall wine glasses or champagne flutes.
• Spoon 1 inch of blueberries into glass, top with a dollop of cream, then spoon 1 inch of raspberries, followed by another dollop of cream.
• Repeat layers to the top.

Steps:

• 1. Mix vanilla wafer crumbs, butter, and 3 tablespoons sugar (to taste) in medium bowl.
• 2. Pat evenly on bottom of jelly roll pan, 15 x 10 inches.
• 3. Sprinkle gelatin over milk in small saucepan; let stand 2 to 3 minutes.
• 4. Heat over medium-low heat, stirring constantly, until gelatin is dissolved. Cool to room temperature.
• 5. Beat cream cheese until fluffy in large bowl.
• 6. Gradually beat in milk mixture.
• 7. Beat in lemon juice and zest, vanilla and remaining sugar.
• 8. Pour mixture over crust. Refrigerate until set, 3 to 4 hours.
• 9. Before serving, decorate to look like a flag, using the blueberries for the stars, the raspberries for the stripes.

Steps:

• In a medium mixing bowl, place the cream cheese, lemon juice, and powdered sugar. Whip with an electric mixer until fluffy. Slowly add whipping cream, a little at a time, and continue beating until the cream is incorporated and the mixture is fluffy.
• Into tall wine glasses or champagne flutes, spoon some blueberries into the glass, then a dollop of whipped cream mixture. Add some strawberries or raspberries, then another dollop of whipped cream. Continue until glass is full, then garnish with mint leaves or lemon balm.