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